I've recently come to the UK from Japan and am currently staying here. The latest article is here. Shiratama Meets Eaton Mess : Summer Dessert Fusion Between Japan and the UK
I brought some hojicha(ほうじ茶) - one of favourite Japanese tea - with me from Japan.
What is Hojicha?
For those who may not be familiar, hojicha literally means "roasted tea " and is made by roasting a type of green tea. The roasting process turns the leaves brown and gives them a pleasant, toasty aroma.
Our hojicha products from here.
Inspiration from a British Sweet
Since arriving in the UK, I’ve been thinking about how to combine hojicha with classic British flavours. One British sweet that came to mind was the classic After Eight.
After Eight is a well-known chocolate in the UK and many other countries. It consists of a thin layer of peppermint fondant covered in dark chocolate. Its refreshing mint flavor paired with rich chocolate feels elegant.
That got me thinking - what if I paired hojicha with mint?Just like chocolate, hojicha has a deep, roasted flavour, so I thought it might complement mint nicely. I gave it a try by steeping hojicha with mint, and it turned out to be delicious.
Putting the Recipe Together
So, I decided to take it a step further and turn it into a mint hojicha jelly. To give it a rich and creamy finish, I topped it with a spoonful of clotted cream — a beloved British treat often served with scones. I also added some tinned fruit cocktail, which is easy to find anywhere. The result is a perfect summer pudding!
Hojicha Mint Jelly Recipe
Ingredients
For the jelly (Serves: 4 cups of 200ml, or one 600ml bowl)
- 3 tea bags or 10g loose leaf hojicha
- a handful of fresh mint leaves
- 600ml water
- 40g/ 1.4oz sugar
- 5 sheets leaf gelatin leaf
For garnish (to taste)
- clotted cream
- a little milk
- a tin of fruits cocktail (optional)
- fresh mint leaves (optional)
Instructions
Make the jelly
- Soak the gelatin sheets in a bowl of cold water for 5 minutes until soft and floppy.Lift the gelatin from the water and squeeze out the excess liquid.
- Bring 600ml of water to a boil in a saucepan. Once it boils, turn off the heat. Add hojicha and mint leaves and steep for 3-5 minutes.
- Remove the tea and mint. Add the sugar and stir until dissolved.
- Add the gelatin sheets, and stir gently to dissolve. If the gelatin doesn't dissolve, gently reheat the mixture to 50-60°C. Be careful not to boil it, as boiling will prevent the gelatin from setting properly.
- Pour the mixture into cups or a bowl.
- Allow to cool, then chill in the fridge until the mix has set.
Assemble the dessert
- Loosen the clotted cream with a small amount of milk until smooth.
- Top the jelly with the cream. Add fruit cocktail and mint leaves if desired.
It’s light, refreshing jelly is perfect for hot summer days when you want something a little different but still comforting. Enjoy your summer !
Today's Recommendation
#0012.K6 Obubu KY012: Hojicha (Dark Roast)
This dark-roasted tea leaves give the jelly a rich aroma and flavor.
#0766.S5 Zenkouen Tea Garden: #10 Spring Hojicha Roasted Green Tea
This hojicha has cleaner and more defined taste than the autumn-harvested hojicha. If you prefer your jelly with a clean, crisp flavor, give this one a try.
Dewdrop Japanese Kanten Jelly Kit
For this recipe, I made jelly using gelatin, which is easy to find in the UK. However, if you're looking for a vegan dessert, we also have a jelly kit made with kanten, a traditional Japanese jelly agent derived from seaweed.
