Hojicha Parfait
A luxurious layered parfait with hojicha (roasted green tea) ice cream, sponge, red beans, chestnuts, and gold leaf. A signature dessert at high-end cafés.
9 ingredients
8 steps
Ingredients
- 1Hojicha (roasted green tea) ice cream (3 scoops)
- 2Hojicha jelly (made from 2 tsp powder + 200ml water + 4g agar)
- 3Sweet red beans / azuki (3 tbsp)
- 4Castella or sponge cake (2 slices)
- 5Marron glacé chestnuts (2)
- 6Hojicha whipped cream (100ml cream + 1 tsp hojicha powder)
- 7Gold leaf (for garnish)
- 8Hojicha syrup (1 tbsp)
- 9Tuile or wafer biscuit (to garnish)
Instructions
- 1Prepare hojicha jelly: dissolve powder and agar in hot water, pour into a flat dish, chill until set, then cut into cubes.
- 2Whip cream with hojicha powder until soft peaks form. Refrigerate until needed.
- 3In a tall parfait glass, place sponge cake pieces as the base.
- 4Spoon sweet red beans over the sponge.
- 5Add a layer of hojicha jelly cubes.
- 6Scoop hojicha ice cream on top. Add marron glacé chestnuts.
- 7Pipe hojicha whipped cream generously.
- 8Drizzle with hojicha syrup, add gold leaf, and finish with a tuile. Serve immediately.