# What You'll Need:
→ Hojicha Panna Cotta
01 - 1⅔ cups heavy cream
02 - ⅓ 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 - 1½ cups mixed fresh berries
09 - 1 tablespoon sugar, optional
→ Granola Layer
10 - ⅔ cup granola
# How to Make It:
01 - In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes until softened.
02 - In a saucepan, combine cream and milk. Heat gently over medium heat until just below boiling point.
03 - Add hojicha tea leaves and let steep for 10 minutes covered. Strain through fine mesh sieve, pressing gently to extract maximum flavor. Discard tea leaves.
04 - Return infused cream to saucepan. Add sugar and heat until dissolved, avoiding boiling.
05 - Remove from heat. Stir in bloomed gelatin until fully dissolved, then add vanilla extract.
06 - Pour mixture into 4 serving glasses, filling each just under halfway. Refrigerate for at least 4 hours until completely set.
07 - Toss berries with sugar if desired and let macerate for 10 minutes.
08 - Once panna cotta is set, layer a spoonful of granola over each glass, then add a generous layer of berries.
09 - Repeat granola and berry layers for a taller parfait. Serve immediately while chilled.
