Home Recipes Oreo bottom for panna cotta

Oreo bottom for panna cotta

Oreo bottom for panna cotta

Panna Cotta Oreo
_dsc8721_low-res-1920

Ingredients

Oreo bottom

150 g Campina butter, unsalted

500 g Oreo-cookies

Preparation

Oreo bottom

Grind the Oreo cookies in the food processor and add the melted butter.

Roll out between two silicone mats and let it harden in the refrigerator. Cut out with a round cutter and store in the freezer.

Recipe tags Panna Cotta Oreo
baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.