Add the water into a small bowl and add the gelatine powder. Let sit for 5 minutes.
In a saucepan, add the half and half and the heavy cream and heat over medium low heat. Add the gelatine mix into the saucepan and mix using a whisk for about 2 minutes until there are no more chunks of gelatine. Add the matcha powder into the mixture and continue whisking gently until the liquid simmers and the matcha powder is well dissolved.
Remove saucepan from heat and add the cane sugar. Strain mixture through a sieve and pour into 3 individual ramekins. Let cool to room temperature and let set in the fridge for at least 2 hours or until firm. Serve with fresh fruits and whipped cream.