Matcha & Vanilla Panna Cotta 

Ingredients:
2 ½ sheets gelatine

50ml milk
400ml double cream
60g stevia
1 tbsp vanilla extract

1 tsp KEI Matcha
1 lime

Method:

1. Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
2. Pour the milk and cream into a saucepan with the sugar, Matcha and vanilla extract and juice of 1 lime.

3. Stir to combine and bring to a simmer, then remove from the heat.

4. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four desired moulds (silicone moulds/nice glass/ramekins) and place in the fridge to set for at least a couple of hours.
5. To serve, turn each ramekin/silicone mould upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry jam and fresh blueberries.