# What You’ll Use:
→ 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
# How-To:
01 - Sprinkle powdered gelatin over cold water in a small bowl and let sit for 5 minutes to bloom.
02 - Combine heavy cream, whole milk, and granulated sugar in a saucepan. Heat gently over medium-low heat until steaming but not boiling.
03 - Remove saucepan from heat, add hojicha tea, and steep for 7 to 8 minutes to infuse flavor.
04 - Pour the mixture through a fine-mesh sieve into a clean bowl, gently pressing the tea leaves to extract maximum flavor.
05 - Return strained cream mixture to the saucepan and reheat gently until warm. Add bloomed gelatin and whisk until fully dissolved.
06 - Divide the mixture evenly among 4 ramekins or serving glasses and allow to cool to room temperature.
07 - Cover ramekins with plastic wrap and refrigerate for at least 4 hours until the panna cotta is fully set.
08 - Run a thin knife around the edges and unmold onto plates, or serve directly in glasses. Top with whipped cream, shaved chocolate, roasted nuts, or edible flowers as desired.
