Hojicha Panna Cotta Recipe
cream gelée infused with roasted green tea, served with yuzu crème anglaise and a black sesame tuile.
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Ingredients
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Hojicha Panna Cotta
Method
Hojicha Panna Cotta Directions
Prepare the Gelatin
In a small bowl, sprinkle gelatin over 2 tablespoons of water and let it bloom for about 5 minutes.
Infuse the Cream
In a saucepan, combine heavy cream, whole milk, sugar, and Hojicha tea leaves. Heat over medium heat until just below boiling, then remove from heat. Let it steep for 15 minutes.
Combine and Strain
Strain the cream mixture through a fine-mesh sieve to remove tea leaves. Return the strained liquid to the saucepan.
Add Gelatin
Add the bloomed gelatin to the warm cream mixture and stir until fully dissolved.
Chill
Pour the mixture into serving glasses and refrigerate for at least 4 hours, or until set.