Matcha Panna Cotta

In a small saucepan, whisk maple syrup and gelatin until smooth. Stir in the water and let sit for 5 minutes. Whisk in the salt.

Bring to a boil over medium-high heat, stirring often. The mixture may bubble up as it comes to a boil. Remove from heat. Whisk in the cream and vanilla. Set aside.

Sift matcha into a small bowl. Gently warm milk to about 160ºF. Pour over the sifted matcha and whisk vigorously with a bamboo whisk until completely smooth.

Whisk matcha-milk mixture into the cream-gelatin mixture. If you like a very smooth panna cotta, strain the whole mixture through a fine-mesh sieve.

Pour into individual serving containers. Cover and refrigerate until completely set, about 4 hours. Store in the refrigerator until ready to serve. Will keep, refrigerated, for about 5 days.