• Makes 10 pots

    1. Cook ¾ clementine segments and zest with the water and maple syrup, until a thin marmalade is made.
    2. Heat the Macphie Panna Cotta in a pan continuously stirring until boiling, stir until smooth. Allow to slightly cool and fold in the grated chocolate.
    3. Place a layer of marmalade in the bottom of each glass, then pour the panna cotta mix while cooling, ideally chill for 1-2 hours before serving.
    4. Once set garnish with remaining segments and chocolate garnishes.


  • 5 Clementine (juiced and zested)
  • 1 litre Macphie Panna Cotta
  • 200g grated Callebaut chocolate (1/2 to melt for decoration)
  • 100g Macphie O.T.T. Maple Flavoured Syrup Dessert Topping
  • 50g water