400ml pouring cream
1 vanilla bean, seeds scraped
150g of caster sugar
1 tbsp matcha powder
2 x titanium strength gelatine leaves
1 punnet of strawberries, finely diced
1 tbsp black sesame seeds
Over a medium heat, bring the milk, cream, sugar and vanilla seeds and pod to a simmer, stirring regularly until the sugar dissolves. Then remove from the heat. Place a ladleful of the hot cream into a small bowl with the matcha powder. Whisk to combine the matcha so there are no lumps and then whisk this mixture back into the pot of hot cream.
Place one gelatine leaf at a time into cold water to soften together (this will ensure they don’t stick) for about 30 seconds. Once soft, squeeze out excess water and whisk the gelatine leaves into the warm cream to dissolve.
Strain the mixture into a large jug through a fine sieve. Pour into small decorative glasses. Chill in the fridge for at least 3 hours or until set.
Top with strawberries and sesame seeds just before serving.