Place the macadamias and water in a high-speed blender and blend for 2 minutes on full. Strain the mixture through a nut bag, reserving the macadamia milk. You should have 4 cups of milk.

Soak 6 of the gelatin leaves in cold water for 5 minutes.

Place 3 cups of macadamia milk and ½ cup sugar in a saucepan. Stir over a medium heat until sugar dissolves and milk is warm to touch. Do not allow the mixture to boil. Remove from heat and stir in vanilla paste. Pour three quarters of the mixture into a pouring jug and return the remaining quarter to the stove, keeping it on very low heat.

Remove the gelatin leaves from the water and wring as much water out as possible. Add to the mixture in the saucepan and stir to dissolve. Pour this mixture into the jug and stir to combine.

Pour equally into 6 glasses, place glasses on a tray and refrigerate for about 3 hours until set.

Soak the remaining 3 gelatin leaves in cold water for 5 minutes.

Place the matcha powder into a small bowl and stir in 2 tablespoons of macadamia milk. Stir until the mixture is a paste and has no lumps. Place the remaining milk in a small saucepan with the remaining sugar and stir in the matcha paste. Stir over a medium heat to dissolve the sugar, but do not boil.

Pour three quarters of the mixture in a pouring jug and return remaining quarter to the stove, keeping it on very low heat.

Remove the gelatin leaves from the water and wring as much water out as possible. Add to the mixture in the saucepan and stir to dissolve.

Allow the matcha mixture to cool for 15 minutes before pouring evenly over the set vanilla jelly layer. Return to the fridge and allow to set for 1 hour, until firm to touch.

Serve with raspberries or lychees and little sprigs of mint.