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PG Tips Green tea sugar:

  • Caster sugar 65 g
  • PG Tips Green Tea - 1 Tea Bag

For the shortbread:

  • MEADOWLAND Professional 250g 130 g
  • Cornflour 65 g
  • Plain flour 130 g

For the rose water panna cotta:

  • MEADOWLAND Double 1L 750 ml
  • Rose Water 10 ml
  • Gelatine 7.5 g
  • Caster sugar 100 g

To serve:

  • Strawberries 300 g
  1. PG Tips Green tea sugar:

    • Decant the contents from the PG tips Green Tea bag into a blender along with the caster sugar.
    • Blend until the sugar resembles icing sugar and the tea gets finer than before.
  2. For the shortbread:

    • Place the MEADOWLAND Professional, PG tips Green Tea sugar, plain flour and cornflour in a machine and beat together until a smooth dough is formed.
    • Place this dough between 2 sheets of greaseproof paper and roll out to 1 cm in thickness.
    • Hill the dough for 30 min. prior.
    • Bake at 150°C for approximately 12 min. until the shortbread has a sandy colour.
    • Remove from the oven and allow to cool.
    • Once cool break into small random pieces to garnish the panna cotta.
  3. For the rose water panna cotta:

    • Place the MEADOWLAND Double into a pan with the rosewater and bring to the boil.
    • Whilst the MEADOWLAND is warming place the gelatine leaves into cold water and allow to bloom.
    • Whisk in the gelatine once the cream is at temperature and ensure it is fully incorporated.
    • Remove from the heat and pour into moulds.
    • Allow to chill and set for approximately 6 hours.
  4. To serve:

    • Finely dice the strawberries.
    • De-mould the panna cottas and place in the center of the plate.
    • Add a small amount of the diced strawberries around the outside of the panna cotta then do the same with the PG Tips Green Tea shortbread pieces.