1. Press crushed shortbread firmly into bottom of small pots.
    2. Pour Macphie Panna Cotta into saucepan, bring to boil and boil vigorously for two minutes, stirring regularly.
    3. Allow to cool slightly then pour on top of shortbread.
    4. Place in fridge to set for an hour.
    5. Squeeze a layer of Macphie Sicilian Lemon OTT® on top of the set panna cotta.
    6. Repeat stages 2 to 5 then top with whipped Glendelight® and fresh lemon zest.


  • 300g Macphie Sicilian Lemon OTT®
  • 1 litre Macphie Panna Cotta
  • Crushed shortbread
  • Glendelight® (whipped)