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- Blend digestive biscuits in a food processor with enough butter to combine crumbs and press a layer into the base of a glass ramekin and chill.
- Pour Macphie Panna Cotta into a saucepan and gently heat to 85-90ºC, stirring continuously.
- Fill ramekin with the hot liquid.
- Cool slightly and refrigerate for 1-2 hours until set.
- Beat cream cheese and Macphie Sicilian Lemon O.T.T® together until desired form is reached.
- Once panna cotta mix is cooled slightly, blend in cream cheese mix until mixture is consistent.
- Deposit onto biscuit base and chill for approximately two hours or until set.
- Serve with drizzle of Macphie Sicilian Lemon O.T.T® and fresh fruit.
- 1 litre Macphie Panna Cotta
- 600g cream cheese
- 300g Macphie Sicilian Lemon O.T.T®
- Fresh fruit to serve