Hojicha Panna Cotta Parfait

Indulge in the refined flavors of this Hojicha Panna Cotta Parfait, a Japanese fusion dessert that marries the earthy, roasted notes of green tea with the vibrant sweetness of fresh summer fruit. This layered treat is as beautiful to look at as it is delicious to eat, making it a perfect choice for your next gathering.

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A hallmark of modern Japanese fusion, this parfait takes the silky elegance of a classic Italian panna cotta and infuses it with high-quality roasted tea leaves. The result is a sophisticated dessert that feels light yet indulgent, topped with a rustic granola layer for an unexpected but welcome crunch.

Ingredients

• Hojicha Panna Cotta:
• 400 ml heavy cream
• 100 ml whole milk
• 2 tbsp hojicha tea leaves (roasted green tea)
• 60 g granulated sugar
• 1 ½ tsp powdered gelatin
• 2 tbsp cold water
• 1 tsp vanilla extract
• Berry Layer:
• 150 g mixed fresh berries (e.g., strawberries, blueberries, raspberries)
• 1 tbsp sugar (optional, for maceration)
• Granola Layer:
• 80 g granola (store-bought or homemade)

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Instructions

Step 1: Bloom the Gelatin

In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.

Step 2: Heat Cream Base

In a saucepan, combine cream and milk. Heat gently over medium heat until just below boiling.

Step 3: Infuse Hojicha

Add hojicha tea leaves and let steep for 10 minutes, covered. Strain through a fine mesh sieve, pressing to extract maximum flavor. Discard tea leaves.

Step 4: Sweeten

Return infused cream to the saucepan. Add sugar and heat until dissolved, but do not boil.

Step 5: Combine and Flavor

Remove from heat. Stir in bloomed gelatin until fully dissolved, then add vanilla extract.

Step 6: Chill

Pour the mixture into 4 serving glasses, filling each just under halfway. Refrigerate for at least 4 hours, until set.

Step 7: Prepare Berries

Meanwhile, toss berries with sugar if desired and let macerate for 10 minutes.

Step 8: Layering

Once panna cotta is set, layer a spoonful of granola over each, then add a generous layer of berries.

Step 9: Final Touches

Optionally, repeat layers for a taller parfait. Serve chilled.

Zusatztipps für die Zubereitung

To ensure the best experience, this dessert is best served immediately after layering to keep the granola crisp against the creamy panna cotta.

Varianten und Anpassungen

For a vegan version, substitute dairy with coconut cream or milk and use agar-agar instead of gelatin. You can also try using matcha instead of hojicha for a vibrant green tea twist.

Serviervorschläge

Present these in clear glasses to show off the beautiful layers. For a taller, more dramatic look, repeat the granola and berry layers twice.

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At 340 calories per serving, this Hojicha Panna Cotta Parfait is a balanced and sophisticated way to end any meal. Whether you are a tea lover or simply looking for a new twist on a classic dessert, this recipe is sure to become a favorite.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Recipe Questions & Answers

→ What does hojicha taste like?

Hojicha is roasted Japanese green tea with earthy, caramel-like notes. Unlike bitter green teas, hojicha has a smooth, mild flavor that pairs beautifully with cream and sweet elements.

→ Can I make this ahead of time?

The panna cotta layers can be prepared up to 2 days in advance and kept refrigerated. However, add the granola and berries just before serving to maintain their crunch and freshness.

→ How do I achieve the perfect panna cotta texture?

Ensure gelatin is properly bloomed in cold water before adding. Don't let the cream mixture boil after adding gelatin, as this can break down the setting agent. Chill for at least 4 hours for a firm but silky texture.

→ What other berries work well?

Strawberries, blueberries, raspberries, and blackberries all complement the earthy hojicha flavor. Use what's fresh and in season, or try sliced stone fruits like peaches or plums for variation.

→ Can I substitute the gelatin?

For vegetarian options, use agar-agar powder (follow package instructions for proper ratio). Coconut cream works well as a dairy-free alternative to heavy cream and adds its own subtle sweetness.

→ What's the best way to steep hojicha?

Add the tea leaves to warm (not boiling) cream and milk, then cover and let steep for 10 minutes. Strain through a fine mesh sieve, pressing firmly to extract all the flavorful oils and essences.