Begin by deciding whether to unmold your Creamy Matcha Panna Cotta or serve it directly in the ramekins. If you choose to unmold, lightly grease the inside of each ramekin with a bit of cooking spray or oil to ensure easy release later. Set the prepared molds aside while you work on the panna cotta mixture.

Take your gelatin sheets and place them in a bowl of cold water. Let them soak for about 5-10 minutes until they become soft and pliable.

In a medium saucepan, combine whole milk, heavy cream, granulated sugar, and matcha powder. Heat the mixture over medium heat, stirring continuously until it reaches a gentle simmer. Look for small bubbles forming along the edges.

After removing your saucepan from the heat, gently squeeze excess water from the soaked gelatin sheets. Whisk the gelatin into the warm matcha mixture, stirring until completely dissolved. Add the vanilla extract for an extra burst of flavor.

To ensure a silky smooth texture, strain the mixture through a fine sieve into a large measuring cup or bowl. Carefully pour the panna cotta mixture into your prepared molds, filling them evenly.

Cover the molds with plastic wrap or lids to prevent unwanted flavors from seeping in. Place the molds in the refrigerator and allow the panna cotta to chill for at least 4 hours, preferably overnight.

When you’re ready to serve, take the molds out of the refrigerator. Dip each mold in hot water for about 5 seconds to loosen the edges. Carefully invert the molds onto serving plates, and garnish with fresh seasonal fruits or a sprig of mint.