Prep Time: 15 mins | Chill for at least 4 hours        Makes 6 ramekins

Ingredients

• 1 tablespoon hojicha powder
• 1 1/4 cups cold milk
• 1/4 warm milk
• 1 envelope powdered unflavored gelatin
• ⅓ cup sugar
• 1½ cups heavy cream
• pinch of salt

Directions

1. Sift hojicha into 1/4 cup warm milk. Whisk until smooth.
2. Pour 1 1/4 cup cold milk into a sauce pan. Sprinkle gelatin over and set aside to bloom for at least 5 minutes.
3. Heat the saucepan with the cold milk and gelatin on low heat until gelatin has dissolved, about 2 minutes, stirring often. (Make sure the milk is warm gently and never boil. )
4. Stir in the sugar, hojicha milk and salt. Warm until sugar has dissolved, about 2 minutes. Remove from heat. Add heavy cream and stir to blend well.
5. Divide the mixture evenly into the prepared ramekins. 
6. Transfer to the fridge to set for at least 4 hours or overnight. Cover with plastic wrap after they’re set.