White Chocolate and Matcha Namelaka

In another pan, bring the milk to a boil, then add the powdered gelatin and mix well.

Pour the hot milk mixture over the melted chocolate, stirring constantly until the milk and chocolate are mixed into an even mixture.

Let the mixture cool a little, then add the sifted matcha powder and the whipped cream.

Emulsify the mixture with a stick mixer, by keeping the mixer at the bottom of the container and not moving it up and down, so that bubbles do not form.

Pour the mixture into molds and refrigerate for at least 6 hours.

When cooled, serve with berries and enjoy.