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


  • 1 litre Macphie Panna Cotta
  • 600g cream cheese
  • 300g Sicilian Lemon O.T.T