Strawberry Layer

1. In a small pot, add water and sprinkle 1 packet of gelatin powder. Let it sit for 10 minutes. Then place pot over low/medium heat until gelatin is completely dissolved. Remove from heat.
2. In a food processor, puree strawberries, honey, and lemon juice until smooth. Strain puree through a fine mesh to remove seeds and lumps. Then add gelatin mixture into strawberry puree and stir until combined.
3. Divide the strawberry mixture into 8 (6-oz) ramekins. Refrigerate until fully set, about 1-2 hrs.

Vanilla Cream Layer

1. In a small pot, add milk and heavy cream, and sprinkle 1/2 packet of gelatin powder (Save the other 1/2 packet for matcha layer). Let sit for 10 minutes.
2. Add sugar and vanilla paste/extract to the cream mixture. Place pot over low/medium heat and stir until sugar and gelatin dissolved. Remove from heat.
3. Take the ramekins out of the fridge with the strawberry layers already set. Then divide and pour the vanilla cream mixture into each cup. Return to the refrigerator to chill for another 1-2 hours, or until fully set.

Matcha Layer

1. In a small pot, add milk and heavy cream, and sprinkle the remaining 1/2 packet of gelatin powder. Let sit for 10 minutes.
2. Mix matcha powder and hot water, until matcha completely dissolved.
3. Add sugar and matcha into the cream mixture. Place pot over low/medium heat and stir until sugar and gelatin dissolved. Remove from heat.
4. Take the ramekins out of the fridge with the vanilla cream layer already set. Then divide and pour the matcha mixture into each cup. Return to the refrigerator to chill for another 1-2 hours, or until fully set.

Brown Sugar Boba

1. Bring 4 cups of water into a boil. Then add frozen boba pearls. Reduce the heat to medium and simmer for 15 minutes, stirring constantly. After 15 minutes, remove from heat, cover with lid and set aside for 10 minutes.
2. Wash and drain boba pearls in a colander or strainer.
3. In a small pot or pan, add water and brown sugar. Once it starts to boil, add cooked boba and simmer for about 10 minutes. Stir constantly until the brown sugar syrup is thick and gooey.
4. Take the ramekins out of the fridge and top each cup with brown sugar boba. Enjoy!