Save Hojicha Panna Cotta is a silky, creamy custard dessert infused with the delicate roasted notes of hojicha tea, creating a refined and elegant finale to any meal. This Japanese-Italian fusion dish balances the smooth, rich texture of traditional panna cotta with the earthy, nutty aroma of roasted Japanese green tea.
Save By steeping high-quality hojicha leaves directly into the dairy base, you extract a deep, caramel-like sweetness that eliminates the need for heavy flavorings, allowing the tea to truly shine.
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
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
To ensure extra depth of flavor, add a pinch of sea salt to the cream mixture. Straining the liquid twice can help achieve a perfectly smooth, professional-grade texture.
Varianten und Anpassungen
For a vegan version, replace the dairy components with coconut cream and milk, and use agar-agar instead of gelatin, adjusting the quantities as necessary for the desired set.
Serviervorschläge
This dessert pairs beautifully with a glass of cold-brewed hojicha or a light Japanese white wine. For a decorative touch, garnish with edible flowers or shaved chocolate to complement the roasted notes.
Save This Hojicha Panna Cotta is a light yet satisfying treat that brings the comforting essence of a Japanese tea house to your dessert table.
Recipe FAQs
- → What makes hojicha unique in custards?
Hojicha's roasted, earthy profile creates deep caramel notes that infuse beautifully into dairy. Unlike matcha's grassy brightness, hojicha adds warm, toasty undertones that complement cream's richness without overpowering the delicate custard texture.
- → Can I prepare this in advance?
Absolutely. This dessert actually improves after resting overnight in the refrigerator. The hojicha flavor continues to develop and meld with the cream. Keep covered tightly and unmold just before serving for the best texture and presentation.
- → What's the best way to achieve the smoothest texture?
Strain the infused cream mixture thoroughly through a fine-mesh sieve to remove all tea leaves. Ensure gelatin blooms completely in cold water before incorporating. Avoid boiling the cream mixture after adding gelatin, as excessive heat can break down the setting properties.
- → How do I know when the custard is properly set?
After at least four hours of chilling, gently shake the ramekin. The center should have a slight wobble while the edges remain firm. A clean knife test around the edges should release the custard easily from the mold without breaking the silky surface.
- → What garnishes complement the roasted tea flavor?
Light whipped cream adds contrasting richness without competing with hojicha's subtle notes. Shaved dark chocolate emphasizes the roasted qualities, while crushed roasted nuts echo the tea's toasty profile. Edible flowers provide visual elegance that matches the refined presentation.
- → Is there a dairy-free alternative that still works well?
Full-fat coconut cream creates an equally luxurious texture with tropical notes that harmonize with hojicha's earthiness. Use agar-agar according to package instructions as the setting agent. The flavor profile shifts slightly but remains remarkably satisfying and elegant.