Oat Mylk Matcha Jello

Serves 2

Ingredients:

• 30g Oat Mylk Powder
• 300ml hot water
• 2 tbsp sugar or natural sweetener (adjust to taste)
• 2 gold grade gelatine sheets
• 1 1/2 tsp premium matcha powder
• Strawberry compote (optional)
• Fresh strawberries, edible flowers & microgreens for garnish (optional)

Instructions:

1. Soak 2 gold gelatine sheets in cold water for 5-10 minutes
2. In a small pot, whisk together oat mylk powder, sugar and hot water until smooth. Stir on low heat for 5 minutes. 
3. Squeeze out gelatine sheets and stir into the warm oat mixture until fully dissolved. 
4. Divide the mixture into two glass bowls:
   Bowl A (2/3 of total): Oat jelly base
   Bowl B (1/3 of total): Add 1 1/2 tsp matcha powder and whisk well until fully incorporated. 
5. Pour bowl A (oat jelly) evenly into 2 glass tumblers. 
6. Chill 30-40 minutes until set but still slightly soft. 
7. Before pouring bowl B (matcha jelly) over oat layer, check the consistency. If the gelatine has thickened, gently reheat in the microwave in short 5-10 second bursts, stirring between, until pourable but not hot. 
8. Gently pour bowl B (matcha jelly) over the oat layer in each glass. 
9. Chill 1 hour or until fully set. 
10. Just before serving, top with strawberry compote, fresh strawberries, edible flowers and microgreens. 

Notes:

• Pour the matcha layer slowly over the back of a spoon for neat layers
• Adjust sugar to taste before adding gelatine
• Store refrigerated up to 2 days