Hojicha Panna Cotta

Have you ever tried hojicha (Japanese roasted green tea)? Adding hojicha in creamy panna cotta gives a nutty and slightly smoky flavor. A classic dessert with a twist. It was absolutely fantastic!

Hojicha is Japanese roasted green tea. Unlike matcha, hojicha is brown in color because of the roasting. It has a nutty and toasted tea flavor, which is really nice. Compare to matcha, I actually like hojicha a lot more. Matcha has a strong green flavor that I’m not always in the mood for.

I first tried hojicha in Kyoto a while back. It must be something like a soft serve. I was very impressed by the rich roasted flavor. Ever since then, if I have to pick between hojicha and matcha, hojicha is always my choice. Hojicha is somewhat similar to Chinese roasted tea. Chinese tea is roasted over high heat. On the other hand, hojicha is first steamed and then roasted. So hojicha is low in caffeine, and has very little to no bitterness.

In recent years, hojicha has gain popularity in the US. I remember getting a hojicha latte in Blue Bottle Coffee (no longer available) and eating a hojicha ice cream in Little Tokyo. So why not in panna cotta?

To start, you will need hojicha powder, but it’s a little hard to find in store. I would recommend getting it online, and I got mine from Hojicha Co. Keep in mind that you are getting the powder, not loose leaves.

This panna cotta is incredibly easy to make with only a few ingredients. First, bloom the gelatin in cold milk. Next, whisk hojicha powder into a little bit of warm milk until smooth. Warm milk will help to dissolve the hojicha powder better. Try your best to remove any lump, but if there are little specks, it’s ok.

Now the gelatin has bloomed, warm over low heat to dissolve. Make sure the milk never comes to a boil or simmer. Gelatin may not set well if it gets too hot. Just warm the milk gently. After that, stir in sugar, hojicha milk and salt. Continue to cook over low heat until sugar is melted. Last, remove from heat and blend in heavy cream. That’s it.

Pour the mixture into 6 desired containers. Refrigerate to set for at least 4 hours. Overnight is even better. To serve, unmold or serve in containers. Although I love how unmold panna cotta look, the process can be tricky and a bit difficult. Personally, I prefer serving in containers. Pick a set of cute small glasses or containers and serve straight from the fridge. Easy breezy!

This panna cotta is rich, creamy and melt in your mouth with roasted tea and slightly nutty flavors. Sprinkle a little more hojicha powder on top to give it extra boost of tea flavor. It’s a great make ahead dessert and good for dinner party too. We love this a lot! I will be making them again soon. You should definitely give this a try!

Print Pin

Hojicha Panna Cotta

Course Dessert

Cuisine Fusion, Italian, Japanese

Keyword easy dessert, hojicha, italian dessert, japanese tea panna cotta, make ahead, no bake, panna cotta, summer dessert, tea

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Cool Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 6 people

Author Lokness

Ingredients

• 1 tablespoon plus ½ teaspoon hojicha powder (plus extra for serving)
• 1½ cups cold whole milk
• 3 teaspoons powdered unflavored gelatin
• ⅓ cup plus 1 tablespoon sugar
• 1½ cups heavy cream
• pinch of salt
• Fresh strawberries (optional for serving)

Instructions

• Prepare 6 (4-ounce) ramekins. Lightly grease the ramekins with neutral oil, like vegetable oil. Wipe off excess with a paper towel. Set aside.
• Place hojicha powder in a small bowl along with a whisk.
• Divide the milk. Pour 1¼ cups of cold milk into a small saucepan. Sprinkle gelatin over and set aside to bloom for at least 5 minutes. Pour the rest of the milk (¼ cup) in a small microwave bowl. Microwave for 10 – 15 seconds until warm. Add half of the milk into the hojicha powder and whisk until smooth. Add a little more milk if the mixture is too thick. Whisk in the rest of the milk.
• Heat the saucepan with the cold milk and gelatin on low heat until gelatin has dissolved, about 2 minutes, stirring often. Make sure the milk is warm gently and never boil. Stir in the sugar, hojicha milk and salt. Warm until sugar has melted, about 2 minutes. Remove from heat. Add heavy cream and stir to blend well.
• Divide the mixture evenly into the prepared ramekins. Transfer to the fridge to set for at least 4 hours or overnight. Cover with plastic wrap after they're set.
• To unmold, prepare a deep baking dish with 1-inch hot tap water. Place a ramekin in the hot water for 10 seconds (make sure water doesn’t get into the ramekin). Take out of the water and dry the bottom of the ramekin. Run a sharp and thin knife around the sides of the panna cotta, then unmold to a serving plate. It may need a tap and a few wiggles. If it doesn’t come out, return the ramekin to the water for another 5 seconds. Repeat with the rest of the ramekins.
• Sprinkle a little bit of hojicha powder over the panna cotta. Top with fresh strawberry if using. Serve immediately.

Notes

1. I bought my hojicha powder from Hojicha Co. 
2. To make it easier, you don’t have to unmold the panna cotta. Serve in the ramekins or use small glasses.
3. 3 teaspoons powdered gelatin is about 1½ gelatin packets.
4. For storage, cover with plastic wrap and keep in the fridge for up to 3 days.