Hojicha Panna Cotta with Persimmon

By extracting hojicha directly in milk, this panna cotta becomes exceptionally rich, smooth, and deeply aromatic.

It’s a dessert where the warm, roasted aroma of hojicha really shines — we hope you’ll give it a try.

Ingredients (Makes 4 servings)

・1 persimmon, cut into 8 wedges and peeled

・200 ml milk

・30 g hojicha tea leaves

・400 ml heavy cream

・60 g granulated sugar

・12 g gelatin powder, bloomed in 2 tbsp water

Instructions

Step 1: In a small saucepan, combine the milk and hojicha tea leaves. Heat gently over low heat until just about to boil. Turn off the heat, cover with a lid, and let steep for 5 minutes.

Step 2: Add the heavy cream and granulated sugar to the saucepan and heat again over low heat. Just before it reaches a boil, remove from heat and add the bloomed gelatin, stirring until fully dissolved.

Step 3: Strain the mixture through a fine sieve into a bowl.Place the bowl over an ice bath and gently stir with a rubber spatula until slightly thickened. Pour into molds and refrigerate for at least 3 hours, or until fully set.

Step 4: Remove the panna cotta from the molds and place on serving plates. Garnish with persimmon wedges, and finish with a sprinkle of coarsely ground hojicha tea leaves.