Japanese Milk Pudding

Bloom the gelatin in 60g cold milk and let it rest for 5-10min.

• If using matcha powder, whisk the matcha with 20-30g warm milk until completely smooth.

In a small pot, add milk, cream, and sugar/honey, heat up on medium heat until it reaches 140-150°F. Do not boil. Stir until sugar/honey is dissolved. This should take 1-2 min.

Remove from heat.

Stir in the bloomed gelatin and the vanilla extract.

• Stir in the matcha mixture.

• Optional: strain mixture

Pour pudding into small bowls/jars or similar containers.

Place pudding containers into the fridge to set. This will take about 4-6 hours. Once set, they can be eaten as is.