1. Press crushed shortbread firmly into bottom of small pots
    2. Pour 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 Sicilian lemon O.T.T 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 O.T.T
  • 1 litre Macphie Panna Cotta
  • Crushed shortbread
  • Glendelight (whipped)