Method

1. Place the first 4 ingredients in a pan together and bring gently to the boil. Simmer for 5 minutes then remove from heat and allow to cool. Strain to remove the spices.

2. Meanwhile put 2 tablespoons of water into a small saucepan and sprinkle the gelatine over the top. Heat gently until clear and stir into the cream mixture.

3. Whisk in the green tea powder and divide the mixture between 8 moulds. You can use dariole moulds, ramekins or tea-cups. Chill in refrigerator for at least 3 hours or make the day before needed.