# What You 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 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
# Directions:
01 - Sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes until fully absorbed and softened.
02 - Combine heavy cream, milk, and sugar in a saucepan. Heat over medium-low heat, stirring occasionally, until the mixture steams but does not boil.
03 - Remove saucepan from heat. Add hojicha tea leaves and steep for 7 to 8 minutes to infuse the roasted flavor.
04 - Pour the infused cream through a fine-mesh sieve into a clean bowl. Press gently on the tea leaves to extract maximum flavor, then discard the leaves.
05 - Return the strained cream mixture to the saucepan. Warm gently over low heat until heated through, taking care not to boil.
06 - Add the bloomed gelatin to the warm cream. Whisk vigorously until the gelatin is completely dissolved and the mixture is smooth.
07 - Divide the mixture evenly among 4 ramekins or serving glasses. Allow to cool to room temperature uncovered.
08 - Cover each ramekin with plastic wrap. Refrigerate for at least 4 hours or until the panna cotta is completely firm and set.
09 - Run a thin knife around the edge of each ramekin and invert onto plates, or serve directly in the glasses. Top with whipped cream, shaved chocolate, roasted nuts, or edible flowers as desired.
