Smooth and delicate vanilla matcha double custard

Overview

Very slippery! Very delicate! Very delicious! Hee hee

Seoran used for matcha powder is expensive but has a strong flavor and color. Dissolve with warm milk and set aside. Soak the gelatine sheets in cold water until soft.
Heat the milk and sugar in a pot over low heat. After the sugar dissolves, pour in the light cream and cook until it starts to boil but still bubbles.
Add gelatine sheets and mix well. Then divide half of the milk and matcha and stir evenly. Leave half of the coriander in the pot and cook for another minute.
Matcha is difficult to dissolve, so it can only be sieved several times to achieve a fine state.
First tilt the bottle and put in half of the vanilla milk and put it in the refrigerator. After it solidifies, add the matcha milk. You're done!