INGREDIENTS

• • 150ml whole milk
• • 150ml heavy cream
• • 35g organic cane sugar
• • 1 packet of gelatin powder (7g)
• • 2 Tbsp hot water
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1.5 Tbsp hot water
• • 3 ramekins

DIRECTIONS

• 1. In a small bowl, add in gelatin powder and 2 Tbsp of hot water and let it bloom for about 5 minutes.
• 2. In another small bowl, dissolve the Matcha powder with 1.5 Tbsp of water until a paste is formed.
• 3. In a pot over medium heat, warm the milk, cream, and sugar until the sugar is completely dissolved. Remove from heat. Add in the bloomed gelatin and mix well. Add in Matcha mixture and whisk well.
• 4. Pour the mixture to each ramekin through a sift to make sure the mixture is smooth.
• 5. Chill them for at least 4 hours. Serve with some fresh berries or whipped cream and enjoy!