Step 1

Place the cold water in a small bowl. Sprinkle with the gelatin, and let sit for about 5 minutes to fully bloom and absorb the water.

Step 2

In a saucepan over low heat, warm the milk and sugar, stirring until the sugar dissolves, 2–3 minutes. Do not boil.

Step 3

In a separate bowl, whisk together the hot water and matcha until smooth.

Step 4

Stir the bloomed gelatin into the warm milk mixture until fully dissolved, then whisk in the matcha mixture.

Step 5

Pour into silicone molds, and refrigerate until set, for at least 2 hours or up to overnight.

Step 6

Gently remove from molds. Serve as is or with a drizzle of heavy cream or condensed milk.