# What You'll Need:
→ 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
→ 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
# Directions:
01 - Sprinkle powdered gelatin over cold water in a small bowl and allow to bloom undisturbed for 5 minutes.
02 - Combine heavy cream, whole milk, and granulated sugar in a saucepan. Heat gently over medium-low heat until steaming, approximately 3-4 minutes, taking care not to allow the mixture to boil.
03 - Remove the saucepan from heat and add hojicha loose leaf tea. Steep for 7-8 minutes to develop full flavor profile.
04 - Pour the cream mixture through a fine-mesh sieve into a clean bowl, pressing gently on tea leaves to extract maximum essence without forcing sediment through.
05 - Return the strained cream mixture to the saucepan and warm gently over low heat until steaming. Add bloomed gelatin and whisk continuously until fully dissolved and no granules remain.
06 - Distribute the warm hojicha cream mixture evenly among 4 ramekins or serving glasses. Allow to cool to room temperature for approximately 20-30 minutes.
07 - Cover ramekins with plastic wrap and refrigerate for a minimum of 4 hours until the panna cotta achieves a silky, set consistency.
08 - Run a thin knife around the interior edges of ramekins and invert onto chilled plates, or serve directly in glasses. Top with whipped cream, shaved chocolate, roasted nuts, or edible flowers as desired.
