Hojicha Panacotta

Source: Personal recipe

Yield: 0 serving(s)

Time: ~20 minutes active + chilling

About

A simple hojicha panacotta with a clean tea flavor and a very soft set.

Key Technique: Let the cream cool on the counter before refrigerating so the top does not develop a skin.

Ingredients

• 0g gelatin
• 0g sugar

- Use 0g if making a syrup to go with the dessert

• 0g whole milk
• 0g heavy cream
• 0g hojicha leaves
• hot water, for hydrating the gelatin

Instructions

1. Hydrate the Gelatin

1. Add the gelatin to a small container.
2. Hydrate it with hot water.
3. Give it a few minutes to fully become a gel.

2. Infuse the Dairy

1. Mix all of the remaining ingredients together.
2. Bring the mixture to a boil, then turn off the heat.
3. Taste the cream every minute after boiling until the hojicha flavor is strong enough to taste.

3. Finish the Base

1. While the cream is still hot, strain out the leaves.
2. Mix in the gelatin until fully dissolved.

4. Chill

1. Pour the cream into the final containers.
2. Let them cool on the counter.
3. Cover and refrigerate.

Tips

Texture:

• If you put them into the fridge hot, they can develop a skin at the top that can be an inconsistent texture from the rest of the panacotta.

Storage

• Keep covered in the fridge until fully set.
• Best served cold.

Tags: #recipe #dessert #tea #make-ahead