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.


Cut the panna cotta into small ingots.

Garnish with the lemon zest.