Add 1/2 cup cream to a medium sauce pan. Sprinkle the gelatin over top and let it sit for 10 minutes to rehydrate. After 10 minutes, add sugar, salt, and matcha. Heat over high heat, whisking constantly until gelatin is completely dissolved.

Make an ice water bath in a large bowl. Slowly pour the remaining cream into the matcha gelatin mixture, stirring to combine and cool. Then place the pan into the ice water bath and continue whisking until the mixture is cool and thickened. Pour into serving glasses, cover with plastic wrap, and refrigerate until set, at least five hours. Serve chilled.