Ingredients:

• 6 gelatine leaves
• 200 gr golden caster sugar
• 75 gr water
• 1 tbp clear honey
• 4 egg whites
• 1 tbp matcha powder
• 4 tsp vanilla bean paste
• Icing sugar and corn flour (to dust)

Method :

1. Line a oblong shallow baking tray with baking paper and dust generously with a 50/50 combination of icing sugar and corn flour.
2. Soak the gelatine into a bowl of cold water ’til soft. Place the
   sugar, honey and water into a small saucepan and heat up
   to 130 degrees (use a thermometer).
3. Using a electric whisk beat the whites to a soft peak and pour over the hot sugar without stopping whisking ,add the drained gelatine and keep whisking till the mixture is warm. Divide the mixture into 2 bowls and fold in the matcha and in the other the vanilla bean paste.
4. Pour the match mixture first into the prepared tray then cover with the vanilla one. Dust generously with the mixture of corn flour and icing sugar. Leave to set and dry at room temperature for at least 12 hours.
5. Remove gently from the tray and using a sharp knife cut in long strips…keep in a air tight container or sweet jar .

www.youtube.com/watch?v=-nw6huH2Dk4