Matcha panna cotta

Am trying to use up my matcha and this is the final dessert that I will be doing with matcha this time around. Am using gelatine sheets for the first time and I must say that it's easier to use than powder. With powder, there are always lumps but not so with gelatine sheets. Matcha however was a pain to use and without a chasen to whisk the matcha, it was a real pain to ensure no lumps while also ensuring that everything is blended into the water. Somehow a whisk just doesn't work as well, even though I've used my trusty tiny sauce whisk.

Interesting tit bit from JOC is that 2 sheets roughly equals 5g of powder and used to soft set 1 cup or 250ml of liquid.
https://www.justonecookbook.com/cherry-blossom-milk-pudding/

However from other sources, I know that cream and milk need more gelatine powder to set it. As such, my recipe is adapted from these 3 recipes below based on my preferences and the volume of my ramekins but the basic method and ingredients remain the same.

https://www.thelittleepicurean.com/2014/05/matcha-green-tea-panna-cotta.html
https://cookingwithdog.com/recipe/matcha-panna-cotta/
https://www.justonecookbook.com/green-tea-pudding/

Ingredients (makes 4 ramekins)
2 tbsp matcha powder
300 ml of milk
300 ml of cream
50g (1/4C) + 2 tbsp sugar
4 gelatine sheets
2 tbsp hot water
4 tbsp anko (3 tbsp - 40g)

Method
1) Sift the green tea powder. Prepare the ramekins by spraying non-stick spray on the sides.
2) Cut gelatine sheets into smaller strips. Soak gelatine strips in cold water for 5 to 7 mins (instructions from the packet). Fish out of the water and squeeze out additional water. Put into the 2 tbsp of hot water and stir until dissolved.
3) In a pot, bring the milk and cream to just under a boil. You should see small bubbles forming at the side of the pot. Do not boil.
4) Remove from the heat and add the sugar and stir until melted.
5) Add the dissolved gelatine and whisk until incorporated.
6) Make the matcha paste. Add 5 tbsp of the warm liquid to the match and blend until a paste forms.
7) Place the paste into a sieve and using a spoon or spatula, slowly blend the paste into the milk-cream mixture. Whisk to ensure that everything is incorporated.

8) Optional: transfer to a pouring jug to facilitate pouring. Otherwise, pour into the ramekins. Cover with cling film and leave to set in the fridge for 4 hours or best, overnight.
9) Unmould with a plastic knife if desired. Serve with a tbsp of anko each.