Combine <quantity>5<unit>g</unit></quantity> of matcha powder with <quantity>22<unit>g</unit></quantity> of sugar and set aside

Soak <quantity>2</quantity> gold gelatin sheets in ice cold water for 5m to hydrate

Add <quantity>172<unit>g</unit></quantity> of heavy cream and <quantity>62<unit>g</unit></quantity> of whole milk to a saucepan over medium heat

Add <quantity>5<unit>g</unit></quantity> of vanilla paste and combine

Add the sugar and matcha powder in batches, while whisking until dissolved. Bring to a boil and remove from heat

Squeeze all the water out of the hydrated gelatin sheet and add to the matcha cream. Whisk to dissolve

Transfer the cream to a small bowl

Place the bolw over an ice bath and stir until the cream has cooled

Divide the cream between serving bowls

Place in the refrigerator for at least 4h until firm

Garnish with cut mixed berries to taste

Serve with strawberry ice cream or another flavor of your choice. The matcha panna cotta is ready

Enjoy this amazing refreshing dessert!