Panna cotta cream cheese lime

Dessert Convenience Panna Cotta


Sablé Breton

Bring the butter to room temperature.

Add egg to sugar and mix.

Add butter, salt, lemon juice and lemon peel.

Add sifted flour and baking powder until combined.


Heat up the Debic Panna Cotta up to 90°C.

Mix it with the white chocolate and Debic Cream Cheese.

Blend with a hand blender.

Pour a layer of 12 cm in a round silicone mold of 12cm and freeze.


Roll out the Sablé Breton at 2.3 mm and cut with a 14 cm ring.

Bake at 180°C for 8 min, after baking sprinkle with micro powder.

Heat up neutral glazing and glaze the panna cotta disc.

Place the Pannacotta-Creamcheese-lime on the Sablé Breton.

Decorate with sliced strawberries, currant berries, and strawberry coulis.