# What You Need:
→ Hojicha Panna Cotta
01 - 1 ⅔ cups heavy cream
02 - ⅓ cup whole milk
03 - 2 tablespoons hojicha tea leaves, roasted green tea
04 - ¼ cup granulated sugar
05 - 1 ½ teaspoons powdered gelatin
06 - 2 tablespoons cold water
07 - 1 teaspoon vanilla extract
→ Berry Layer
08 - 5 ounces mixed fresh berries, such as strawberries, blueberries, and raspberries
09 - 1 tablespoon sugar, optional for maceration
→ Granola Layer
10 - 3 ounces granola, store-bought or homemade
# Step-by-Step:
01 - Sprinkle gelatin over cold water in a small bowl. Allow to stand for 5 minutes until fully absorbed and softened.
02 - Combine heavy cream and whole milk in a saucepan. Warm over medium heat until just below boiling point, watching carefully to prevent scorching.
03 - Remove from heat and stir in hojicha tea leaves. Cover and steep for 10 minutes to extract roasted flavor. Strain through fine mesh sieve, pressing firmly to capture maximum infusion. Discard spent leaves.
04 - Return infused cream to saucepan. Add granulated sugar and warm gently over medium-low heat, stirring until sugar completely dissolves. Avoid boiling.
05 - Remove from heat. Whisk in bloomed gelatin until fully dissolved and smooth. Stir in vanilla extract.
06 - Divide mixture evenly among 4 serving glasses, filling each just below halfway. Refrigerate minimum 4 hours or until completely set and firm to the touch.
07 - Toss fresh berries with sugar if using. Let stand at room temperature for 10 minutes to release natural juices.
08 - Once panna cotta is firmly set, layer granola over each portion. Top with generous spoonfuls of macerated berries. For dramatic presentation, repeat layering sequence to fill glasses.
09 - Serve immediately while granola retains crunch. For optimal texture contrast, add granola just before serving.
