# Ingredient List:
→ 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, optional
08 - Shaved chocolate or roasted nuts, optional
09 - Edible flowers, optional
# Steps:
01 - In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes
02 - In a saucepan, combine heavy cream, milk, and sugar. Heat gently over medium-low heat until steaming but not boiling
03 - Remove saucepan from heat, add hojicha tea, and steep for 7 to 8 minutes
04 - Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently to extract maximum flavor
05 - Return the strained cream mixture to the saucepan and reheat gently until warm, not boiling
06 - Add bloomed gelatin to the warm mixture and whisk until fully dissolved
07 - Pour the mixture evenly into 4 ramekins or serving glasses and let cool to room temperature
08 - Cover with plastic wrap and refrigerate for at least 4 hours until fully set
09 - Run a thin knife around the edges and unmold onto plates, or serve directly in glasses. Garnish as desired
