# 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 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 Make It:
01 - Sprinkle powdered gelatin over cold water in a small bowl and allow to bloom for 5 minutes until fully softened.
02 - Combine heavy cream, whole milk, and granulated sugar in a saucepan. Heat gently over medium-low heat until steaming, being careful not to bring to a boil.
03 - Remove saucepan from heat and add hojicha loose leaf tea or tea bags. Allow to steep for 7 to 8 minutes to infuse the delicate roasted flavors.
04 - Pour the cream mixture through a fine-mesh sieve into a clean bowl, gently pressing the tea leaves to extract maximum flavor. Discard solids.
05 - Return the strained cream mixture to the saucepan and gently reheat until warm to the touch, avoiding a boil.
06 - Add the bloomed gelatin to the warm cream mixture and whisk continuously until completely dissolved and fully incorporated.
07 - Pour the mixture evenly into 4 ramekins or serving glasses and allow to cool to room temperature, approximately 20 to 30 minutes.
08 - Cover ramekins with plastic wrap and refrigerate for at least 4 hours, or until the mixture achieves a silky custard consistency.
09 - Run a thin knife around the edges of set panna cotta and unmold onto serving plates, or serve directly in glasses. Top with whipped cream, shaved chocolate, roasted nuts, or edible flowers as desired.
