Combine gelatine and 3 tbsp of hot water in a small bowl and stir until dissolved. Whip cream in a bowl until soft peaks form and set aside. Combine egg yolks and three quarters of the sugar in a bowl and mix well. Add matcha, milk and gelatine mixture and stir until smooth. Transfer to a saucepan and cook over medium heat, stirring constantly, until mixture starts to thicken. Do not boil. Remove from heat and pour mixture onto whipped cream and sit bowl over a bowl of iced water and stir gently to cool. Whip egg whites with remaining sugar and pinch of salt. Fold egg white mixture into yolk mixture over a bowl of iced water. Divide evenly between 12 chilled serving bowls (150mL-160mL) and refrigerate, covered, for 2-3 hours or until set.