Hojicha Panna Cotta

Experience the perfect harmony of East and West with this Hojicha Panna Cotta. This silky, creamy custard dessert is infused with the delicate roasted notes of hojicha tea, creating a refined and elegant finale to any meal. By combining the classic Italian technique with the unique, nutty aroma of Japanese roasted green tea, this dish offers a sophisticated twist on a beloved favorite.

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Panna cotta is celebrated for its simplicity, and this variation brings an earthy complexity that sets it apart. Whether you are serving it in glass ramekins or unmolding it for a more formal presentation, its subtle amber hue and fragrant aroma are sure to captivate your guests.

Ingredients

• Dairy: 1 1/2 cups (360 ml) heavy cream, 1/2 cup (120 ml) whole milk
• Sweetener: 1/4 cup (50 g) granulated sugar
• Tea: 2 tablespoons hojicha loose leaf tea (or 3 hojicha tea bags)
• Setting Agent: 2 teaspoons powdered gelatin (about 7 g), 2 tablespoons (30 ml) cold water
• Garnish (optional): Whipped cream, shaved chocolate or roasted nuts, edible flowers

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Instructions

Step 1

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

Step 2

In a saucepan, combine the heavy cream, milk, and sugar. Heat gently over medium-low heat until steaming but not boiling.

Step 3

Remove the saucepan from heat. Add the hojicha tea and steep for 7–8 minutes.

Step 4

Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently to extract maximum flavor.

Step 5

Return the strained cream mixture to the saucepan and reheat gently until warm (not boiling).

Step 6

Add the bloomed gelatin and whisk until fully dissolved.

Step 7

Pour the mixture evenly into 4 ramekins or serving glasses. Let cool to room temperature.

Step 8

Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Step 9

To serve, run a thin knife around the edges and unmold onto plates, or serve directly in glasses. Garnish as desired.

Zusatztipps für die Zubereitung

For extra depth, add a pinch of sea salt to the cream mixture during the heating process. Ensure you do not let the mixture boil after adding the tea or the gelatin, as high temperatures can alter the delicate flavor of the hojicha and affect the set of the dessert.

Varianten und Anpassungen

For a vegan version, replace the dairy with coconut cream and milk, and use agar-agar instead of gelatin as the setting agent, adjusting the quantities as needed for plant-based substitutes.

Serviervorschläge

Pair this panna cotta with a glass of cold-brewed hojicha or a light Japanese white wine. For a beautiful presentation, garnish with a dollop of whipped cream and a sprinkle of roasted nuts or edible flowers to complement the toasted notes of the tea.

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This Hojicha Panna Cotta is a sophisticated and satisfying dessert that showcases the beauty of Japanese tea in a classic European format. Its understated elegance and rich flavor make it a perfect choice for any occasion, leaving a lasting impression on everyone who tastes it.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Recipe Questions & Answers

→ What makes hojicha different from regular green tea?

Hojicha is roasted green tea leaves, which gives it a deep, earthy flavor with notes of caramel and minimal bitterness. The roasting process also lowers caffeine content, making it ideal for desserts.

→ Can I make this dessert ahead of time?

Absolutely. This sets even better when made 1-2 days in advance. The flavors develop and intensify overnight. Cover tightly and keep refrigerated until ready to serve.

→ How do I achieve the perfect panna cotta texture?

The key is not overheating the cream mixture and ensuring gelatin dissolves completely. Avoid boiling the dairy, and whisk the bloomed gelatin into warm (not hot) liquid until fully incorporated.

→ What garnishes work best with this dessert?

Light toppings complement the delicate flavor beautifully: vanilla whipped cream, roasted pistachios, shaved white chocolate, fresh figs, or a drizzle of honey. Edible flowers add an elegant touch for special occasions.

→ Can I use gelatin sheets instead of powder?

Yes, substitute with 2 gelatin sheets (about 4g total). Soak them in cold water for 5-10 minutes until soft, then squeeze out excess liquid before adding to warm cream. Dissolve completely before chilling.

→ Is there a vegan alternative that still sets well?

Use full-fat coconut cream combined with agar-agar powder. Start with 1 teaspoon agar-agar and adjust as needed—note that agar sets more firmly than gelatin and requires boiling to activate properly.