Begin by lightly greasing the inside of ramekins or molds with vegetable oil to ensure easy unmolding later.

In a small bowl, immerse the gelatin sheets in cold water until they soften, about 5 minutes.

In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and matcha powder. Heat over medium until simmering.

Add the softened gelatin to the hot mixture and stir continuously until dissolved, incorporating the vanilla extract.

Strain the mixture through a fine sieve into a measuring cup or bowl to ensure a smooth texture.

Pour the strained mixture into prepared molds, filling them to your desired level.

Cover the molds with plastic wrap and place them in the refrigerator for at least 4 hours, preferably overnight to set.

To serve, dip the bottoms of the molds in hot water briefly and run a knife around the edges to unmold.