An inspirational recipe with Debic Panna Cotta.

Dessert Pastry spiced Bisquit


Group 1

1000 ml Debic Panna Cotta

200 g double-cream cheese

200 g shortbread biscuits

100 g speculoos biscuits

150 g butter

10 g lime zest


Group 1

Grind the shortbread and speculoos biscuits finely in the food processor.

Add the melted butter and blend a little more.

Lay the biscuits on the bottom of a frame covered in cling film.

Leave in the refrigerator to set.

Meanwhile heat the Debic Panna Cotta until it is completely liquid.

Add the lemon zest and the double-cream cheese.

Pour the panna cotta onto the biscuit base and leave in the refrigerator to set.

Finishing touch

Cut the panna cotta into small ingots.

Garnish with the lemon zest.