Matcha panna cotta

Instructions

1. Place gelatine in a bowl. Cover with cold water. Lightly spray four ¾-cup (180ml) capacity metal moulds with oil.
2. Combine milk, cream and vanilla in a small saucepan. Place over medium heat. Bring almost to the boil. Remove from heat when small bubbles form at sides of pan.
3. Whisk matcha powder with 3 tbs hot milk mixture in a small bowl. Stir to dissolve.
4. Add to remaining milk mixture. Stir in stevia.
5. Squeeze water from gelatine sheets. Add to hot milk mixture. Whisk until dissolved.
6. Divide among prepared moulds. Cover with plastic wrap. Refrigerate for 4 hours or until set.
7. Dip each mould in hot water. Ease panna cotta sides from moulds, then turn onto plates.