The hojicha panna cotta features a nutty, creamy filling complimented by the sweetness of hojicha syrup and tartness of fresh blackberries.
When it comes to holiday entertaining, I gravitate toward easy, make-ahead desserts especially Basque cheesecake, flan, creme brulee, and panna cotta. I found a delightful hojicha panna cotta recipe from the Rintaro cookbook by Sylvan Mishima Brackett that our family thoroughly enjoyed. Panna cotta is a classic eggless Italian custard thickened with gelatin. The cream base of the panna cotta is the perfect vehicle to pick up the wonderful flavor of hojicha tea. This recipe gets a double dose of hojicha in both the filling and hojicha syrup. Dig into the delicate, creamy filling for a nutty note from the hojicha complimented by the sweetness of hojicha syrup and tartness of fresh blackberries. Elegant and indulgent, yet simple to make, this dessert is the perfect ending to your holiday celebration.
Ingredient Notes
- Hojicha: is a Japanese roasted green tea consisting of leaves and stems. They are incredibly fragrant with a smoky, nutty note similar to barley. I love the hojicha tea leaves from both Ippodo and Fukujen. Feel free to use your favorite brand.
- Gelatin sheet: The hojicha panna cotta recipe from Rintaro uses gelatin granules but I substituted with gelatin sheets. Gelatin sheet or leaf works similar to granular gelatin found in your local grocery store. I love using gelatin sheet because it produces desserts with purer flavors and there is minimal chance of undissolved granules. Instead of weighing out the powder, you can count the sheets. My favorite brand is PerfectaGel with platinum strength. You can find them easily on Amazon. If you can't find the sheet, look for plain, unflavored gelatin, which is usually found among the baking supplies. You can successfully substitute sheet gelatin for powdered gelatin in any recipe by using the following ratio. 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin. The gelatin needs to be softened prior to cooking in a process called blooming. Bloom the gelatin or soak it in cold water for 5 minutes.
How to Make Panna Cotta
- Heat milk, cream, and sugar in a large saucepan over medium heat.
- Add hojicha tea into the pan and give it a quick stir.
- Remove pan from heat, cover, and let the tea steep for 15 minutes
- Strain the steeped cream over a clean saucepan.
- Soak the gelatin leaves in water to let them bloom or become soft, about 5 minutes.
- Bring the cream mixture to a simmer over medium-low heat, about 5 minutes. Remove from heat.
- Squeeze out the water from the softened gelatin leaves and add them into the hot cream. Whisk until they dissolve.
- Divide the cream into six molds, about ½ cup each.
How Long to Let The Panna Cotta Set
Wait for 30 minutes for the hojicha panna cotta to cool. Cover them with plastic wrap and leave in the fridge for 6 hours to set.
How to Make the Syrup
To make the hojicha syrup, add water, sugar, and hojicha tea leaves in a small saucepan. Bring the mixture to a boil over medium high heat. Lower heat to medium-low and cook for 15 minutes until the liquid becomes syrupy. Strain the hojicha syrup into a lidded container and discard the solids.
What to Serve Panna Cotta With
To loosen the panna cotta from their molds, briefly dip the mold in hot water for 15-20 seconds before inverting them on a serving plate. Serve the hojicha panna cotta with the hojicha syrup and fresh fruits such as tart blackberries. You could also swap in strawberries, raspberries, or other berries.
Make Ahead and Storage
The panna cottas can made ahead refrigerated for up to 3 days covered with plastic wrap.
For more hojicha inspiration:
Hojicha Panna Cotta
Equipment
- 6 1 cup capacity ramekins or glass cups
Ingredients
Panna Cotta
- 2 ½ cups heavy cream
- ¾ cup milk
- ¼ cup and 2 tablespoons sugar
- 3 tablespoons hojicha tea leaves
- 3 gelatin sheets, PerfectaGel titanium strength
Hojicha Syrup
- ½ cup sugar
- ¼ cup water
- 1 tablespoon hojicha tea leaves
For Serving
- 1 pint fresh blackberries
Instructions
- In a saucepan combine heavy cream, milk, and sugar and cook over medium heat for 7-8 minutes until the mixture starts to simmer at the edges. Add hojicha tea into the pan and give it a quick stir.
- Remove from heat, cover, and let steep for 15 minutes. Strain the hojicha infused cream over a clean saucepan. Discard solids.
- Cut the gelatin sheets into small pieces. Soak the gelatin pieces in water to let them bloom or become soft, about 5 minutes.
- Bring the cream mixture to a simmer over medium-low heat, about 4-5 minutes. Remove from heat.
- Squeeze out the water from the softened gelatin leaves and add them into the hot cream. Whisk until they dissolve.
- Divide the cream into six molds, about ½ cup each, and allow to cool to room temperature. Cover with plastic before placing in the fridge to set for at least 6 hours.
- To make the hojicha syrup, in a small saucepan, combine water, sugar, and hojicha tea. Bring to a boil over medium-high heat. Lower the temperature to medium-low and let the liquid reduce and become syrupy, about 15-18 minutes. Strain the hojicha syrup into a clean, lidded container. Discard solids.
- When ready to serve panna cotta, dip each mold into a bowl of hot water for about 5 seconds then turn them onto a plate. Drizzle with 1 tablespoon of hojicha syrup and top with fresh blackberries.
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