# What You'll 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 (strawberries, blueberries, raspberries)
09 - 1 tablespoon sugar (optional, for maceration)
→ Granola Layer
10 - 3 ounces granola (store-bought or homemade)
# How to Make:
01 - Sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes until softened and absorbed.
02 - Combine heavy cream and whole milk in a saucepan. Warm over medium heat, watching carefully until just below boiling point. Small bubbles should form around the edges.
03 - Remove from heat and stir in hojicha tea leaves. Cover saucepan and let steep for 10 minutes to extract roasted tea flavor. Pour through a fine mesh sieve, pressing leaves firmly to capture maximum essence. Discard spent leaves.
04 - Return infused cream mixture to saucepan. Add granulated sugar and warm gently over low heat, stirring constantly until sugar completely dissolves. Avoid boiling to prevent scorching.
05 - Remove from heat source. Whisk in bloomed gelatin until fully dissolved into the warm cream mixture. Add vanilla extract and stir to combine thoroughly.
06 - Distribute mixture evenly among 4 serving glasses, filling each just below halfway. Refrigerate undisturbed for minimum 4 hours or until completely set and firm to the touch.
07 - While panna cotta chills, combine mixed berries with sugar if using. Toss gently and let stand at room temperature for 10 minutes to release natural juices.
08 - Once panna cotta layers are fully set, spoon granola over each to create an even layer. Top generously with macerated berries and their juices. For impressive presentation, repeat layering sequence. Serve immediately while granola maintains crunch.
