• Makes 5 bowls

    1. Cook ¾ clementine segments and zest with the water and maple syrup, until a thin marmalade is made.
    2. Heat the Macphie Panna Cotta (or Crème brulee/ Sicilian Lemon Dessert) in a pan continuously stirring until boiling, stir until smooth. Allow to slightly cool and fold in the grated chocolate.
    3. Pour the Panna Cotta mix into bowls while cooling, ideally chill for 1-2 hours before serving.
    4. Once set garnish with summer fruit, chocolate curls and a drizzle with Macphie Strawberry O.T.T.® Dessert Topping.


  • 1 litre Macphie Panna Cotta
  • 250g grated Callebaut white chocolate
  • 120g Macphie Strawberry O.T.T.® Dessert Topping
  • 150g white chocolate curls
  • 100g strawberries
  • 100g raspberries
  • 100g blueberries