I used half full-fat cream and half 'lite' cream.
Mix the matcha powder with some cream to form a paste before whisking in the rest of the cream over heat.
You have to strain the gelatined mixture to get rid of undissolved bits before pouring into moulds (or teacups here)
Some grated white chocolate is sprinkled on top, or you could add stewed fruit
The intense green colour fades slightly as the panna cotta sets in the fridge.
The texture is smooth and creamy.
The panna cotta can also be unmoulded after dipping the cups in hot water for a few seconds.