Method:

Lightly grease 6 panna cotta moulds with the olive oil.

Add the gelatine, along with 1 tablespoon cold water, to a small jug. Mix to a paste and set aside.

In a medium-sized saucepan, over low heat, whisk the 1 cup milk, cream and the sugar together for about 5 minutes.

Bring the temperature up to medium and continue whisking until steam rises off the top of the cream. (Do not allow the cream to boil.) Remove the cream from the heat.

Place the jug (with the gelatine) into a metal bowl half filled with boiling water.

Stir until the gelatine melts.

Pour the gelatine into the cream mixture and whisk for one minute. Divide the mixture into two parts.

Add the matcha powder and mint essence to one part.

Whisk until well combined.

Add the chocolate and the 35ml (1.2 fl oz) milk to the other part. Whisk until well combined.

Half fill the moulds with the matcha mixture.

Allow to set in the freezer for 20 minutes, or until firm.

Remove and fill the moulds to the top with the chocolate mixture.

Place the moulds into the refrigerator for 4 hours.

Once the layers are firm, gently pull the panna cotta away from the sides of the mould - to release the suction.

Turn over and allow the panna cotta to slip onto the serving plate. 

Serve with fresh raspberries.

Garnish with grated or crumbed chocolate.

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