# What You Need:
→ Hojicha Panna Cotta
01 - Heavy cream, 13.5 fl oz
02 - Whole milk, 3.4 fl oz
03 - Hojicha tea leaves, 2 tablespoons
04 - Granulated sugar, 2.1 oz
05 - Powdered gelatin, 1.5 teaspoons
06 - Cold water, 2 tablespoons
07 - Vanilla extract, 1 teaspoon
→ Berry Layer
08 - Mixed fresh berries, 5.3 oz
09 - Granulated sugar, 1 tablespoon (optional)
→ Granola Layer
10 - Granola, 2.8 oz
# How-To:
01 - In a small bowl, sprinkle powdered gelatin over cold water and allow to bloom for 5 minutes.
02 - In a saucepan, combine heavy cream and whole milk. Heat gently over medium heat until 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. Discard tea leaves.
04 - Return infused cream to saucepan. Add granulated sugar and heat until fully dissolved, being careful not to boil.
05 - Remove from heat. Stir in bloomed gelatin until completely dissolved, then add vanilla extract and mix thoroughly.
06 - Pour the hojicha mixture evenly into 4 serving glasses, filling each just under halfway. Refrigerate for at least 4 hours until fully set.
07 - In a separate bowl, toss mixed berries with sugar if desired and allow to macerate for 10 minutes.
08 - Once panna cotta is set, spoon a layer of granola over each serving, followed by a generous layer of macerated berries.
09 - Optional: repeat layers for additional height. Serve immediately while chilled to maintain granola crispness.
