A refined layered dessert featuring hojicha-infused cream, fresh berries, and crunchy granola for a delightful blend of flavors and textures.
# What You'll Need:
→ Hojicha Panna Cotta
01 - 1⅔ cups heavy cream
02 - ⅖ 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 - 1⅓ cups mixed fresh berries
09 - 1 tablespoon sugar
→ Granola Layer
10 - ⅔ cup granola
# Directions:
01 - In a small bowl, sprinkle 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 the mixture reaches just below boiling point.
03 - Add hojicha tea leaves and let steep for 10 minutes covered. Strain through a fine mesh sieve, pressing gently to extract maximum flavor. Discard tea leaves.
04 - Return the infused cream mixture to the saucepan. Add granulated sugar and heat until fully dissolved, ensuring the mixture does not boil.
05 - Remove from heat. Stir in bloomed gelatin until completely dissolved, then add vanilla extract and mix thoroughly.
06 - Pour the mixture into 4 serving glasses, filling each just under halfway. Refrigerate for at least 4 hours until fully set.
07 - Toss mixed berries with sugar and allow to macerate for 10 minutes to release natural juices.
08 - Once panna cotta is set, layer a spoonful of granola over each glass, followed by a generous layer of macerated berries.
09 - Optionally repeat layers for increased height. Serve immediately while chilled to maintain granola crispness.
