How to make Hojicha panna cotta with boozy prunes
This is a grown up dessert made even more delicious by the use of Hojicha in both the panna cotta and the boozy prunes. This roasted green tea has beautiful notes of honey and caramel which, when combined with the vanilla in the panna cotta and the grappa in the prunes, makes for a unique and delicious dessert creation.
What you need
- 2 x 2g leaf gelatine
- 2 tbsp Good & Proper Hojicha
- 300ml double cream
- 115g caster sugar
- 100ml full-fat milk
- 1 vanilla pod, deseeded
- 50ml buttermilk
- Vegetable oil, to grease
- 100g prunes, stones removed
- 100ml grappa
Start by greasing some small bowls, ramekins or tea cups ready for the panna cotta mixture.
Over a low flame, heat together the cream, sugar and one tablespoon of the Hojicha until the sugar is melted and the mixture is gently simmering.
Remove from the heat and allow to cool and steep for three or four minutes.
Whilst this is cooling, soak your gelatine in cold water.
In a mixing bowl, combine the milk, buttermilk and vanilla and ,when cooled, strain in the cream and tea mixture.
Add the gelatine and mix well, before splitting between your four ramekins or bowls. Place in the fridge for at least three hours to set.
Whilst setting, bring the grappa to the boil in a small pan and add a tablespoon of Hojicha.
Add the prunes and leave to steep whilst the panna cotta sets.
To serve, turn out the panna cotta onto a plate and serve alongside two or three boozy prunes and some of their liquor.