Melt the white chocolate and whipping cream together over a double boiler until completely melted and smooth. Set aside to cool while preparing the pudding.
Whisk together the milk, matcha powder, sugar and gelatin in a small saucepan. Over medium heat bring to a simmer, whisking constantly until everything is melted.
Strain the mixture through a fine sieve and whisk in the whipping cream. Pour into 4 ramekins or small bowls.
Place both the pudding and white chocolate cream in the fridge for a minimum of 4 hours.
Whip the white chocolate cream until medium-stiff peaks form. Pipe or spoon on top of pudding before serving.