# What You'll Need:
→ Dairy
01 - 1 1/2 cups heavy cream
02 - 1/2 cup whole milk
→ Sweetener
03 - 1/4 cup granulated sugar
→ Tea
04 - 2 tablespoons hojicha loose leaf tea or 3 hojicha tea bags
→ Setting Agent
05 - 2 teaspoons powdered gelatin
06 - 2 tablespoons cold water
→ Garnish
07 - Whipped cream
08 - Shaved chocolate or roasted nuts
09 - Edible flowers
# Directions:
01 - Sprinkle powdered gelatin over cold water in a small bowl and allow to bloom for 5 minutes until fully absorbed.
02 - Combine heavy cream, whole milk, and granulated sugar in a saucepan. Heat gently over medium-low heat, stirring occasionally, until the mixture steams but does not boil.
03 - Remove the saucepan from heat. Add hojicha loose leaf tea or tea bags and steep for 7 to 8 minutes to extract the roasted flavor.
04 - Pour the cream mixture through a fine-mesh sieve into a clean bowl, pressing gently on the tea solids to extract maximum flavor. Discard the tea.
05 - Return the strained cream mixture to the saucepan and reheat gently over medium-low heat until warm. Remove from heat and add the bloomed gelatin, whisking constantly until fully dissolved.
06 - Divide the hojicha cream mixture evenly among 4 ramekins or serving glasses, pouring slowly to ensure even distribution.
07 - Allow the panna cotta to cool to room temperature, approximately 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours until fully set and firm to the touch.
08 - To unmold, run a thin knife around the edges of each ramekin and invert onto serving plates, or serve directly in the glass. Garnish with whipped cream, shaved chocolate, roasted nuts, or edible flowers as desired.
