Save Indulge in a sophisticated dessert that perfectly blends the creamy tradition of Italian custard with the toasted soul of Japanese tea. This Hojicha Panna Cotta is a silky, elegant treat that offers a unique roasted flavor profile, making it a refined finale to any meal. Whether you are hosting a dinner party or simply treating yourself, this fusion dessert brings a touch of zen to your table.
Save The secret to this dessert lies in the hojicha—a Japanese green tea that is roasted rather than steamed. This process removes bitterness and imparts a nutty, caramel-like essence that infuses the cream beautifully. The result is a balanced custard that is light yet deeply flavorful, bridging the gap between comfort and luxury.
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
- 1. Bloom the gelatin
- In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.
- 2. Heat the cream
- In a saucepan, combine the heavy cream, milk, and sugar. Heat gently over medium-low heat until steaming but not boiling.
- 3. Steep the tea
- Remove the saucepan from heat. Add the hojicha tea and steep for 7–8 minutes.
- 4. Strain
- Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently to extract maximum flavor.
- 5. Reheat
- Return the strained cream mixture to the saucepan and reheat gently until warm (not boiling).
- 6. Add gelatin
- Add the bloomed gelatin and whisk until fully dissolved.
- 7. Portion
- Pour the mixture evenly into 4 ramekins or serving glasses. Let cool to room temperature.
- 8. Chill
- Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- 9. Serve
- 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 while heating. To ensure a perfectly smooth finish, use a very fine-mesh sieve to remove all tea particles, and avoid boiling the mixture once the gelatin has been added.
Varianten und Anpassungen
For a vegan version, replace the dairy components with coconut cream and milk. Use agar-agar as a setting agent instead of gelatin, adjusting the quantities according to the package instructions for a firm set.
Serviervorschläge
Pair this panna cotta with a glass of cold-brewed hojicha or a light Japanese white wine. For a textured contrast, garnish with roasted nuts or chocolate shavings just before serving.
Save With its subtle sweetness and haunting roasted notes, Hojicha Panna Cotta is an effortless way to bring gourmet flair to your dessert menu. Its velvety texture and complex aroma ensure that every spoonful is a moment of pure bliss. Enjoy this sophisticated treat as the crowning achievement of your next meal.
Recipe Help
- → What makes hojicha different from other green teas?
Hojicha is roasted Japanese green tea, which gives it a naturally caramel-like, toasty flavor profile with lower caffeine content. The roasting process mellows the grassy notes typical of green teas, creating deep, warm flavors that complement creamy desserts exceptionally well.
- → Can I make this vegetarian or vegan?
Yes! Replace the gelatin with agar-agar powder (use about 1 teaspoon) and substitute dairy with full-fat coconut cream and coconut milk. The texture will be slightly firmer but still delicious, and the coconut's natural sweetness pairs beautifully with hojicha's roasted notes.
- → How long can I store this custard?
The custard keeps well in the refrigerator for up to 3-4 days when covered tightly. However, for the best texture and freshest tea flavor, it's ideal to consume within 2 days. The hojicha infusion may intensify slightly over time.
- → What's the secret to achieving the silkiest texture?
Strain the cream mixture through a fine-mesh sieve twice: once after steeping the tea to remove leaves, and again after adding the gelatin to catch any undissolved bits. Also, avoid boiling the cream at any stage—gentle heating preserves the silky consistency.
- → Can I use tea bags instead of loose leaves?
Yes, high-quality hojicha tea bags work well. Use 3 standard bags for the same intensity. Break the bags slightly before steeping to help the leaves release their flavors more effectively into the warm cream mixture.
- → What garnishes work best with hojicha flavors?
Whipped cream adds contrasting lightness, while shaved dark chocolate emphasizes the roasted notes. For a textural contrast, try crushed roasted almonds, hazelnuts, or sesame seeds. Edible flowers add visual elegance without competing with the subtle tea flavor.