Hojicha Panna Cotta Parfait

Discover the elegant intersection of Japanese tea culture and classic dessert techniques with this Hojicha Panna Cotta Parfait. Featuring the deep, toasted aroma of roasted green tea and the vibrant tartness of fresh fruit, this dessert offers a sophisticated experience that balances creamy textures with a satisfying crunch. It is a refined, layered masterpiece that is as beautiful to look at as it is delicious to eat.

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The secret to this parfait lies in the slow infusion of the hojicha leaves, which allows the cream to take on a rich, smoky character. By layering these elements in a glass, you create a dessert that feels like a gourmet café treat right in your own kitchen.

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)

Instructions

Step 1

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

Step 2

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

Step 3

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

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Zusatztipps für die Zubereitung

When straining the tea-infused cream, use a fine mesh sieve and press down on the hojicha leaves with the back of a spoon. This ensures you capture the most intense roasted flavors for your panna cotta base.

Varianten und Anpassungen

To make a vegan version, simply substitute the heavy cream and milk with coconut cream and milk, and use agar-agar instead of gelatin. For a different tea experience, try using matcha powder for a vibrant green, grassy flavor profile.

Serviervorschläge

This dessert is best served immediately after the final layering to ensure the granola remains perfectly crisp. For a more dramatic look, use tall, narrow glasses to showcase the distinct brown, golden, and red layers of the parfait.

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Whether you are ending a Japanese-themed dinner or simply treating yourself to a luxurious snack, the Hojicha Panna Cotta Parfait is a delightful choice. Its nuanced flavors and professional presentation make it a standout recipe in any dessert collection.

Recipe FAQs

→ What does hojicha taste like?

Hojicha offers earthy, nutty notes with a subtle sweetness and roasted character, distinct from other green teas.

→ Can I make these ahead?

Yes—the cream layer sets beautifully overnight. Add granola and berries just before serving to maintain crunch.

→ What berries work best?

Strawberries, blueberries, and raspberries provide lovely color and tartness that complements the roasted tea notes.

→ Is there a vegan option?

Substitute cream with coconut milk and use agar-agar instead of gelatin for a plant-based version.

→ Can I use other tea varieties?

Matcha creates a vibrant green alternative with a more grassy profile, while Earl Grey adds floral bergamot notes.