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 and chill.
    2. Pour Macphie Panna Cotta into a saucepan and gently heat to 85-90ºC (185-195ºF), stirring continuously.
    3. Fill ramekin with the hot liquid.
    4. Cool slightly and refrigerate for 1-2 hours until set.
    5. Beat cream cheese and Macphie Sicilian Lemon O.T.T® together until desired form is reached.
    6. Once panna cotta mix is cooled slightly, blend in cream cheese mix until mixture is consistent.
    7. Deposit onto biscuit base and chill for approximately two hours or until set.
    8. Serve with drizzle of Macphie Sicilian Lemon O.T.T® and fresh fruit.


  • 1 litre Macphie Panna Cotta
  • 600g cream cheese
  • 300g Macphie O.T.T® Sicilian Lemon Dessert Topping
  • Fresh fruit to serve