In a small sauce pot, combine cream, milk and sugar. Set over medium heat and cook until sugar has dissolved.
Place matcha powder in a small bowl. Whisk in a couple tablespoons of heated cream mixture. Mix until it becomes a smooth paste. Add matcha paste to rest of heated cream. Whisk until incorporated. Remove sauce pot from heat and let cool slightly.
Bloom gelatin in a bowl of ice cold water for about 2-3 minutes. Once soft, squeeze out excess moisture and add gelatin to sauce pot. Stir until gelatin dissolves.
Strain mixture into a spouted cup. Pour mixture into desired serving containers. Let sit at room temperature for about 10 minutes then transfer to fridge to set. Let panna cotta rest in fridge for at least 3 hours.
In a small sauce pot, combine glucose, water, butter and salt. Set over medium heat and cook until butter has melted. Stir as needed to ensure even heating.
Once mixture is liquid, add sugar. Bring to a boil. Remove from heat and add sesame seeds. Stir to combine. Pour mixture onto prepared baking sheet.
Bake for 10-12 minutes until sugar is boiling and has turned amber brown in color. Let cool to room temperature to allow brittle to set and harden. Once cool, use your hands to break up the brittle. Serve alongside panna cotta.