Hojicha Panna Cotta Parfait (Printable)

Creamy hojicha-infused panna cotta layered with fresh berries and crunchy granola creates an elegant Japanese dessert.

# What You'll Need:

→ Hojicha Panna Cotta

01 - 1⅔ cups heavy cream
02 - ⅜ cup whole milk
03 - 2 tablespoons hojicha tea leaves
04 - ¼ cup granulated sugar
05 - 1½ teaspoons powdered gelatin
06 - 2 tablespoons cold water
07 - 1 teaspoon vanilla extract

→ Berry Layer

08 - 1½ cups mixed fresh berries
09 - 1 tablespoon sugar, optional

→ Granola Layer

10 - 2¾ ounces granola

# Directions:

01 - Sprinkle powdered gelatin over cold water in a small bowl and allow to bloom for 5 minutes.
02 - Combine heavy cream and whole milk in a saucepan and gently heat over medium heat until the mixture reaches just below boiling point.
03 - Add hojicha tea leaves to the hot cream mixture, cover, and steep for 10 minutes. Strain through a fine mesh sieve, pressing gently to extract maximum flavor, then discard the tea leaves.
04 - Return the infused cream to the saucepan, add granulated sugar, and heat until the sugar dissolves completely without bringing the mixture to a boil. Remove from heat and stir in the bloomed gelatin until fully dissolved.
05 - Stir vanilla extract into the panna cotta mixture. Divide evenly among 4 serving glasses, filling each approximately halfway. Refrigerate for at least 4 hours until completely set.
06 - While the panna cotta chills, toss fresh berries with sugar if desired and allow to macerate for 10 minutes.
07 - Once the panna cotta is fully set, layer a spoonful of granola over each serving, followed by a generous portion of macerated berries. Repeat layers if desired for added height.
08 - Serve the parfaits chilled immediately after final assembly to maintain the granola's crispness.

# Expert Suggestions:

01 -
  • The deep, nutty aroma of hojicha offers a unique alternative to traditional vanilla or chocolate desserts.
  • The combination of creamy custard, crunchy granola, and juicy macerated berries provides a satisfying texture in every spoonful.
  • It is a make-ahead dessert that sets perfectly in the fridge, saving you time on the day of serving.
02 -
  • Ensure you strain the cream through a fine mesh sieve to remove all tea leaf particles for a perfectly smooth texture.
  • Wait until the panna cotta is fully set before adding the toppings to prevent them from sinking into the cream.
  • If using gluten-free granola, this dessert can easily be adapted for those with gluten sensitivities.
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