Step 1: Prepare your serving dishes. Lightly oil four 4-6 oz ramekins, small glasses, or silicone molds if you plan to unmold the panna cotta. Set aside.
Step 2: In a small, heatproof bowl, sprinkle the powdered gelatin evenly over 2 tablespoons of cold water. Let it sit for 5-10 minutes to bloom and soften, becoming a thick paste.
Step 3: In a medium saucepan, combine the heavy cream, granulated sugar, and vanilla extract. Place over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just about to simmer (small bubbles around the edges). Do not boil.
Step 4: While the cream heats, sift the matcha powder into a small bowl. Add 2 tablespoons of hot water (or a small amount of the warm cream mixture from the saucepan) and whisk vigorously until a smooth, lump-free matcha paste forms.
Step 5: Remove the cream mixture from the heat. Add the bloomed gelatin to the hot cream and stir continuously until the gelatin is completely dissolved. Ensure no granules remain.
Step 6: Pour the dissolved gelatin cream mixture into the bowl with the matcha paste. Whisk thoroughly until the matcha is fully incorporated and the mixture is a uniform, vibrant green. For a perfectly smooth texture, you can strain the mixture through a fine-mesh sieve at this point.
Step 7: Carefully divide the Matcha Latte Panna Cotta mixture evenly among your prepared serving dishes.
Step 8: Cover each dish with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the panna cotta is fully set and firm to the touch.
Step 9: To serve, enjoy directly from the cups or unmold onto plates. To unmold, briefly dip the bottom of the ramekin into hot water for 10-15 seconds, run a thin knife around the edge, and invert onto a serving plate.
Step 10: Garnish with a dusting of extra matcha powder, a dollop of whipped cream, fresh berries, or a drizzle of white chocolate, and serve your delicious Matcha Latte Panna Cotta.