- 4 gelatine leaves
- 3⁄4 cup cream
- 3⁄4 cup milk
- 2 T sugar
- 1 1⁄2 matcha powder
Spray 4 x 10 cm tea cups or ramekins with cooking spray.
Soften the gelatine leaves in cold water.
Heat the cream, milk and sugar in a medium saucepan until warm.
Add the gelatine leaves and stir until dissolved. Add the matcha and mix. Pour into moulds and chill for 1 hour, or until set.
Unmould before serving.
Cook's note: I don’t think I’ll ever get over my matcha obsession, so I was in seventh heaven in Tokyo where it’s used in syrup to pour over shaved ice, and added to ice creams, cakes, desserts and mochi sweets. It also adds a refreshing herbal flavour to this creamy panna cottta.