1. Blend digestive biscuits in a food processor with enough butter to combine crumbs and press a layer into the base of a glass ramekin or heat proof glass and chill
    2. Place a layer of blueberries on top
    3. Pour Panna Cotta into a saucepan and gently heat to 85-90ºC, stirring continuously
    4. Fill ramekin with the hot liquid
    5. Cool slightly and refrigerate for 1-2 hours until set
    6. Garnish with fresh blueberries and serve


  • 1 litre Macphie Panna Cotta
  • 800g Digestive Biscuits
  • 80g Fresh Blueberries