Japanese Green Tea Blancmange

In a heavy based saucepan, over medium heat, bring the milk and soy milk to the boil, stirring occasionally with a whisk. Add green tea powder and icing sugar; whisk briskly so no lumps form.

Once everything is evenly mixed, stir in gelatine powder and turn off the heat.

Place the bottom of the pan in ice-cold water, and wait for mixture to start to thicken. Once thickened, add the cream and gently stir. Pour the mixture through a sieve and then evenly pour into 6 ramekins or glasses. Let chill in the fridge for at least 1 hour.

Serve sprinkled with soybean flour (kinako) and black sugar syrup.