Put the plant milk, vanilla sugar, sugar and Matcha tea in a small pan and bring to the boil.
In the meantime, mix cornflour with 45 ml water in a small bowl and add to the pan, stirring to get a smooth paste. Pour into a bowl and leave to cool for 2 hours or overnight.
Briefly mix the Matcha cream with a hand blender.
Whip the plant-based cream and fold into the Matcha cream.
Pour into small glasses or bowls and serve garnished with a sprinkling of Matcha powder.
