Hojicha Panna Cotta Parfait (Printable)

Silky hojicha cream layered with fresh berries and granola for an elegant dessert experience.

# What You Need:

→ Hojicha Panna Cotta

01 - 1⅔ cups heavy cream
02 - ⅜ cup whole milk
03 - 2 tablespoons hojicha tea leaves
04 - ¼ cup granulated sugar
05 - 1½ teaspoons powdered gelatin
06 - 2 tablespoons cold water
07 - 1 teaspoon vanilla extract

→ Berry Layer

08 - 1½ cups mixed fresh berries
09 - 1 tablespoon sugar, optional

→ Granola Layer

10 - ⅔ cup granola

# Step-by-Step Guide:

01 - In a small bowl, sprinkle gelatin over cold water and allow to bloom 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 and steep for 10 minutes covered. Strain through a fine mesh sieve, pressing gently to extract maximum flavor, then discard the spent tea leaves.
04 - Return the infused cream to the saucepan, add granulated sugar, and heat until completely dissolved. Do not allow the mixture to boil.
05 - Remove from heat and stir in the bloomed gelatin until fully dissolved, then add vanilla extract and mix thoroughly.
06 - Divide the mixture among 4 serving glasses, filling each approximately halfway. Refrigerate for at least 4 hours until completely set.
07 - While the panna cotta chills, toss fresh berries with sugar if desired and allow to macerate for 10 minutes to release juices.
08 - Once the panna cotta is set, top each glass with a spoonful of granola followed by a generous layer of macerated berries.
09 - Optionally repeat granola and berry layers for additional height. Serve immediately while granola remains crisp and flavors are at peak.

# Expert Advice:

01 -
  • The hojicha flavor is subtle enough to feel elegant but unmistakable enough to make people ask what that amazing taste is.
  • You can prepare it hours ahead, which means you're actually relaxing when guests arrive instead of frantically cooking.
  • Every spoonful delivers three completely different textures, which honestly feels like getting three desserts in one.
02 -
  • Don't skip the blooming step with gelatin—I learned this the hard way when I once tried to rush it, and the result was a panna cotta with weird grainy bits that no amount of stirring could fix.
  • The hojicha steep time matters; too short and the flavor is faint, too long and it becomes bitter, so set a timer and actually pay attention to those 10 minutes.
  • Assemble these right before serving because granola absorbs moisture quickly and becomes soggy if it sits in the parfait for more than a few minutes.
03 -
  • Make the panna cotta base the day before if you're serving these for guests; it takes the pressure off and lets you focus on assembling them beautifully right when you need them.
  • If your berries are very large, halve them before maceration so they integrate better into each spoonful rather than being unwieldy chunks.
Go back