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 Macphie Panna Cotta into a saucepan and gently heat to 85-90ºC (185-195ºF), 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