Soak the gelatin powder in the water and lightly stir it. Let the gelatin sit for about 5 minutes to rehydrate.
Add 1 tablespoon of hot water to the matcha green tea powder. Stir to dissolve. To achieve a smooth texture, thoroughly mix the matcha paste until no pockets of dry flour are left.
Combine the heavy cream, milk and sugar in a pot. Turn on the burner. Heat the milk while stirring until just before it begins to boil. Don’t let the cream mixture boil or simmer otherwise the gelatin may not firm up well.
Remove the pot from the heat. Add the rehydrated gelatin to the mixture. Stir it until the gelatin is completely dissolved.
Add the diluted matcha powder. Thoroughly stir the cream mixture. Using a balloon whisk will help to mix it evenly but be sure not to make any foam. It's OK that some lumps of matcha are still remaining at this stage.
Strain the mixture into a bowl using a fine mesh strainer.
Carefully sieve the remaining matcha powder.
Float the bowl on ice water and continue to mix. The matcha powder is less soluble and easily settles on the bottom so chill the mixture while stirring until it thickens.
Remove the bowl and wipe any drips from the bottom with a kitchen towel. Then, divide the cream mixture into 4 cups placed on a tray. Chill the cups in the fridge for 1 to 2 hours.
And now, the matcha panna cotta is thoroughly chilled and firmed up. Pour over the kuromitu, Japanese black sugar syrup.
You can also give the panna cotta a richer flavor by increasing the proportion of the heavy cream in the cream mixture.
This Japanese-style panna cotta uses a minimum amount of sugar so you can also top with whipped cream, maple syrup and anko, sweet bean paste.
If you're interested in making the kuromitsu, please check our kuzukiri recipe.