Ingredients:

  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/3 cup granulated sugar
  • 2 tbsp matcha powder
  • 1 tsp vanilla extract
  • 1 tbsp unflavored gelatin powder
  • 3 tbsp cold water

Instructions:

  1. Sprinkle the gelatin powder evenly over the cold water in a small bowl and let it sit undisturbed for 5 to 10 minutes until it forms a thick, translucent sponge.
  2. Sift the matcha powder through a fine-mesh sieve into a small bowl. Slowly whisk in 2 tablespoons of the measured milk to create a smooth, thick paste.
  3. Combine the remaining milk, heavy cream, and sugar in a saucepan over medium heat. Stir constantly until the sugar is dissolved, removing from heat just as small bubbles form around the edges.
  4. Whisk the matcha slurry into the warm cream until the color is uniform. Stir in the bloomed gelatin and vanilla extract until the gelatin has completely melted.
  5. Pour the mixture into 4 ramekins or dessert jars and refrigerate for at least 4 hours, or until the center has a slight, jelly-like bounce.