Go Back
–+ servings
Hojicha Panna Cotta | Melt in your mouth creaminess w/ slightly nutty Japanese roasted tea, Hojicha. Excellent make ahead dessert to end the day! #hojicha #pannacotta #gelatin #easyrecipe #makeahead #dinnerparty #fusion #japaneserecipe #italianrecipe #dessert #dessertrecipe #nobake | The Missing Lokness

Hojicha Panna Cotta

Print Recipe
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
Cook Time 5 minutes
Cool Time 4 hours
Total Time 4 hours 20 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.