5 leaves white gelatine 1 tsp vanilla pulp 400 ml whipped cream 200 ml milk 1 tsp matcha 30g sugar

Matcha sauce

20g sugar 40g water 1/2 tsp matcha 1/2 tsp lemon juice

Fruit sauce

1 pomegranate 1/4 pomelo 1 lime 2 tablespoons pomegranate syrup (you can get it in a Turkish supermarket) 2 tablespoons Cointreau 1 star anise Sugar to taste 30g cold butter

50g butter for the molds

Soak gelatine in cold water.

Put vanilla pulp with the cream, milk and matcha in a pot and boil while stirring. Now you may add 30g sugar.

Pull the pot from the heat, strain through a sieve, squeeze gelatin well and dissolve it in the warm cream.

Butter the molds and fill in the cream. Refrigerate for at least 3 hours.

For the fruit sauce peel the pomegranate, we need the beautiful seeds without skin. Peel the pomelo, please remove the skin around the fillets. Squeeze the lime.

Put sugar in a pot, caramelize, now add 1-2 tablespoons of Cointrau, some vanilla pulp, and a star anise. Add 6 tranches or fillets of pomelo, a few pomegranate seeds and lime juice. Stir in cold butter and taste.

For the matcha sauce, caramelize the sugar until lightly brown. Stir matcha with water and lemon juice and add to the caramel.

Turn out the panna cotta from the molds, baste with matcha sauce and place the fruit around it.