Matcha Panna Cotta

Method

Soak the gelatin leaves in cold water for 5 minutes until softened. Heat the cream, milk, and sugar together in a saucepan until steaming but not boiling, then remove from heat. Whisk the matcha powder with a little warm water to form a smooth paste, then whisk into the cream mixture along with the vanilla extract and salt. Squeeze the gelatin to remove excess water and stir into the warm cream until fully dissolved. Pour the mixture into serving glasses or ramekins and chill in the refrigerator for at least 4 hours or overnight until set. Serve chilled, optionally topped with a light dusting of matcha powder or fresh berries.