Hojicha Panna Cotta
The smooth, velvety texture of the Hojicha Panna Cotta is subtly infused with the distinctive, slightly caramelized notes of hojicha, creating a beautiful balance of flavours.
Equipment
- Pot
- Measuring spoons and cups
- Ramekins
Ingredients
- 2 cups whipping cream
- 1 cup milk of choice whole preferred
- 3 hojicha tea bags
- ⅓ cup sugar
- 1 tbsp gelatin
- 3 tbsp water cold
- peanuts roasted, crushed, garnish
- cocoa powder garnish
Instructions
- Steep the Hojicha: In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium until just below boiling. Remove from heat and add hojicha tea bags. Let it steep for about 10 minutes. Remove tea bags and squeeze to extract additional flavour.
- Combine Gelatin and Cream: While the cream is infusing, bloom the gelatin by sprinkling it over the 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes to soften, then stir it to the warm milk mixture until dissolved.
- Pour and Set: Divide the mixture evenly among 6 ramekins. Allow to come to room temperature, then chill in the refrigerator for 4-6 hours until set.
- Serve and Enjoy: Serve straight from the ramekin or unmold onto a plate, garnished with dusting of cocoa powder and roasted peanuts.
Notes
Be gentle with the gelatin: Avoid boiling the mixture after adding gelatin, as it can prevent proper setting.
Use hojicha loose leaf or powder: If you don't have hojicha tea bags, use 3 tbsp hojicha tea loose leaves or 1 tbsp hojicha powder.
Experiment with toppings: Try topping your panna cotta with matcha powder, fresh berries, or crushed nuts for texture and contrast.
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