Lightly grease six small ramekins with a neutral oil. Set them aside on a baking tray.

Soak four gelatin sheets in cold water for 5-10 minutes until pliable.

In a saucepan, combine 1 cup of whole milk, 1 cup of heavy cream, 1/2 cup of sugar, and 2 tablespoons of matcha. Heat over medium-low until it simmers.

Squeeze out excess water from gelatin and whisk into the saucepan. Add 1 teaspoon of vanilla extract.

Pour the mixture through a fine sieve into the prepared ramekins.

Refrigerate for at least 4 hours or overnight to set.

To serve, dip ramekins in hot water for 10-15 seconds and invert onto plates. Garnish with fresh berries and mint leaves.