Creamy Mango Hojicha Panna Cotta
Creamy Mango Hojicha Panna Cotta
Elevate your dessert night with a luscious mango hojicha panna cotta, where the silky, creamy base meets the aroma of mango with the warm, roasted depth of hojicha. This sophisticated treat is the perfect finale to your dinner plans.
- Medium stove-top pot
- Measuring cups & spoons
- Heat-proof whisk
- Small rounded molds (with lids)
- 1 Cup Heavy cream
- 1/2 Cup Whole milk
- 2 TBSP White sugar
- 2 TBSP Mango hojicha tea powder
- 2 tsp Gelatine powder
Pour the milk in the stove-top pot and set it low heat. Stir until the milk is warm.
Whisk in the mango hojicha tea powder until all the tea is incorporated and there are no clumps.
In the same pot, whisk in the sugar, gelatine and heavy cream. Stir until it is well combined. Bring the mixture to a simmer, and be sure not to reach a boil!
Lightly oil the panna cotta molds. Then, remove the panna cotta mixture from the heat and pour it evenly between your molds.
Place the prepared desserts into the fridge and allow it to set overnight or for 4-6 hours.
Once the panna cotta is set, gently pop them out of the molds and enjoy with your favourite toppings such as fresh fruit or a dusting of cocoa powder!
Make these ahead of time for a quick and easy snack or for your guests at your next gathering! These are best enjoyed within 3 days of preparation to ensure freshness.