# What you need:
→ Hojicha Panna Cotta
01 - 1⅔ cups heavy cream
02 - ⅖ cup whole milk
03 - 2 tablespoons hojicha tea leaves
04 - ¼ cup granulated sugar
05 - 1½ teaspoons powdered gelatin
06 - 2 tablespoons cold water
07 - 1 teaspoon vanilla extract
→ Berry Layer
08 - 5⅓ ounces mixed fresh berries
09 - 1 tablespoon sugar, optional
→ Granola Layer
10 - 2¾ ounces granola
# How to make it:
01 - Sprinkle gelatin over cold water in a small bowl and allow to bloom for 5 minutes.
02 - Combine heavy cream and whole milk in a saucepan. Heat gently over medium heat until the mixture reaches just below boiling point.
03 - Add hojicha tea leaves to the hot cream mixture. Cover and let steep for 10 minutes. Strain through a fine mesh sieve, pressing gently to extract maximum flavor, then discard tea leaves.
04 - Return the infused cream to the saucepan. Add granulated sugar and heat gently until completely dissolved, taking care not to bring to a boil.
05 - Remove from heat. Stir the bloomed gelatin into the warm cream mixture until fully dissolved. Add vanilla extract and stir to combine.
06 - Divide the mixture evenly among 4 serving glasses, filling each just under halfway. Refrigerate for a minimum of 4 hours until completely set.
07 - Toss fresh berries with sugar if desired. Allow to macerate for 10 minutes.
08 - Once the panna cotta is fully set, spoon a layer of granola over each serving. Top with a generous portion of macerated berries.
09 - Optionally create additional layers for a taller parfait. Serve immediately while chilled to maintain granola crispness.
