Matcha Panna Cotta

Sprinkle gelatin over warm water in a small bowl and let it bloom for five minutes until it swells and becomes spongy. Sift the matcha powder through a fine mesh sieve to remove any clumps.

Heat cream, milk, and sugar in a saucepan over medium-low heat, stirring until the sugar dissolves completely. Do not let the mixture boil as this will affect the final texture of the dessert.

Remove from heat and whisk in the sifted matcha powder vigorously until fully incorporated with no visible specks. Add the bloomed gelatin and stir until completely melted and smooth throughout.

Add vanilla extract and strain the mixture through a fine sieve into a pouring jug. This ensures a perfectly smooth texture free of any undissolved matcha or gelatin lumps.

Divide the mixture evenly among four ramekins or serving glasses. Cover with plastic wrap and refrigerate for at least four hours or overnight until set with a gentle wobble.

Serve chilled, topped with a small dollop of whipped cream and a spoonful of sweet red bean paste. Garnish with a fresh mint leaf for a beautiful color contrast against the green.