Banoffee Panna Cotta with Cherry Compote


Yield: Serves 5 people
Prep time: 10 mins
Cook time: 10 mins


  • 1 cup (200 ml) milk
  • 3 cup (600 ml) fresh cream
  • 2 tbsp (or china grass 3 tbsp) powdered gelatin
  • 5 tbsp Sprig Banoffee
  • 2 tbsp sugar
  • 15-20 fresh cherry (de-seeded)
  • 1 tsp lemon juice
  • 2 tbsp sugar


  • To make the banoffee panna cotta, take 3 cups full of heavy cream in a bowl and start heating the same in medium flame, whisk in between
  • Add sugar and mix till the sugar dissolves
  • Now add 5 tbsp of Sprig’s Banoffee to the mixture and mix to dissolve it; a manual whisk is helpful for the mixing
  • Switch the flame off
  • Take gelatine or china grass in a bowl and pour 1 cup of lukewarm milk over it and leave the same for 5 minutes and mix thoroughly so that no lumps form
  • Now pour the gelatine mixture over the cream and banoffee mix and using a whisk, mix thoroughly so that no lumps form
  • Using a strainer, strain the mixture into serving bowls and fridge until the panna cotta sets completely, it may take around 2-3 hours
  • To make the fresh cherry compote, take de-seeded fresh cherry along with 1 tsp lemon juice and 1 tbsp of water in a pan and start cooking on low flame
  • Add sugar and cook until the sugar dissolves and the compote thickens to desired consistency
  • It is preferred to not use a spoon while making the compote to avoid sugar crystallization
  • The compote will turn bright red in color, then switch the flame off
  • Cool down the fresh cherry compote and fridge it for further use
  • Once the banoffee panna cotta sets completely, add 1 tbsp of fresh cherry compote over it and garnish with a cherry and serve chilled

Coconut Sugar Mingled with a Quartet of Brown Spices. 175g


Banoffee, 290g


Demerara Sugar Infused with Real Madagascar Vanilla, 175g


Classic Salted Caramel, 290g