# What You'll Need:
→ Hojicha Panna Cotta
01 - Heavy cream, 13.5 fl oz
02 - Whole milk, 3.4 fl oz
03 - Hojicha tea leaves, 2 tbsp
04 - Granulated sugar, 2.1 oz
05 - Powdered gelatin, 1.5 tsp
06 - Cold water, 2 tbsp
07 - Vanilla extract, 1 tsp
→ Berry Layer
08 - Mixed fresh berries, 5.3 oz
09 - Granulated sugar, 1 tbsp, optional
→ Granola Layer
10 - Granola, 2.8 oz
# How-To:
01 - In a small bowl, sprinkle powdered gelatin over cold water and let stand for 5 minutes until softened.
02 - In a saucepan, combine heavy cream and whole milk. Heat gently over medium heat until the mixture reaches just below boiling point.
03 - Add hojicha tea leaves to the heated cream mixture. Cover and let steep for 10 minutes to infuse flavor. Strain through a fine mesh sieve, pressing gently to extract all liquid. Discard spent tea leaves.
04 - Return the infused cream to the saucepan. Add granulated sugar and heat gently until sugar dissolves completely. Do not allow the mixture to boil.
05 - Remove saucepan from heat. Stir in the bloomed gelatin until fully dissolved, then add vanilla extract and mix thoroughly.
06 - Divide the hojicha mixture evenly among 4 serving glasses, filling each just under the halfway mark. Refrigerate for at least 4 hours or until completely set.
07 - In a separate bowl, toss mixed berries with sugar if desired. Let macerate for 10 minutes to release their natural juices.
08 - Once panna cotta is fully set, top each serving with a spoonful of granola, then add a generous layer of macerated berries.
09 - Optionally, repeat granola and berry layers for a taller parfait. Serve immediately while chilled.
