Raspberry Matcha Panna Cotta

1. PREPARE two layers of panna cotta: matcha and raspberry.
   NOTE: You will need to set the matcha layer first for at least 4 hours before adding the raspberry layer.
2. WHISK gelatin into 1 tablespoon cold water in a small bowl. LET sit for at least 5 minutes to stiffen, then DIVIDE the gelatin in half.
3. In a small saucepan, COMBINE half of the cream, buttermilk, sugar, and salt. STIR over medium heat until the mixture begins to steam.
4. SIFT matcha powder through a fine mesh sieve into the pot. WHISK until fully combined and ALLOW to steam (without simmering) for 4 minutes.
5. REMOVE from heat and WHISK in half of the gelatin until dissolved. STRAIN the mixture through a fine mesh sieve into a liquid measuring cup.
6. POUR the matcha panna cotta into serving glasses, filling them about one-third to halfway. COVER each glass with plastic wrap, being careful not to disturb the liquid to maintain clean layers. CHILL in the refrigerator for 4 hours.
7. PUREE 1 cup of Driscoll's raspberries in a blender. STRAIN through a fine mesh sieve to remove seeds. REPEAT steps 3-5, but instead of adding matcha powder, ADD 2.5 ounces of the raspberry puree.
8. REMOVE the chilled matcha panna cotta from the fridge and carefully POUR the raspberry panna cotta on top. COVER with plastic wrap again and CHILL for another 4 hours or overnight.

Serving

1. REMOVE plastic wrap from each panna cotta.
2. TOP with fresh Driscoll's raspberries and a dusting of powdered sugar.
3. SERVE with small spoons and enjoy directly from the glass!