# What You’ll Need:
→ Dairy
01 - 1 1/2 cups heavy cream
02 - 1/2 cup whole milk
→ Sweetener
03 - 1/4 cup granulated sugar
→ Tea
04 - 2 tablespoons hojicha loose leaf tea or 3 hojicha tea bags
→ Setting Agent
05 - 2 teaspoons powdered gelatin
06 - 2 tablespoons cold water
→ Garnish
07 - Whipped cream
08 - Shaved chocolate or roasted nuts
09 - Edible flowers
# How-To:
01 - In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.
02 - In a saucepan, combine the heavy cream, milk, and sugar. Heat gently over medium-low heat until steaming but not boiling.
03 - Remove the saucepan from heat. Add the hojicha tea and steep for 7 to 8 minutes.
04 - Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently to extract maximum flavor.
05 - Return the strained cream mixture to the saucepan and reheat gently until warm, not boiling.
06 - Add the bloomed gelatin and whisk until fully dissolved.
07 - Pour the mixture evenly into 4 ramekins or serving glasses. Let cool to room temperature.
08 - Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
09 - Run a thin knife around the edges and unmold onto plates, or serve directly in glasses. Garnish as desired.
