Banoffee Panna Cotta:

1. Take 3 cups full of heavy cream in a bowl and start heating the same in medium flame. Whisk in between.
2. Add Sugar and mix till the sugar dissolves.
3. Now add 5 Tbsp. of Sprig's Banoffee to the mixture and mix to dissolve it. A manual whisk is really helpful for mixing.
4. Switch the flame off.
5. Take Gelatin of 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.
6. Now pour the gelatin mixture over the Cream and Banoffee mix and using a whisk mix thoroughly so that no lumps form.
7. Using a strainer strain the mixture into serving bowls and fridge until the Panna Cotta set completely. It may take around 2-3 hours.

Fresh Cherry Compote:

1. Take deseeded fresh cherry along with 1 Tsp. Lemon Juice and 1 Tbsp. of water in a pan and start cooking on low flame.
2. Add Sugar and cook until the sugar dissolves and the compote thickens to desired consistency.
3. It is preferred not to use a spoon while making the Compote to avoid sugar crystallization.
4. The compote will turn bright red in color. Switch the flame off.
5. Cool down the Fresh Cherry Compote and fridge it for further use.

Garnishing the Banoffee Panna Cotta with Fresh Cherry Compote:

1. Once the Banoffee Panna Cotta set completely spoon one tbsp. of Fresh Cherry Compote over it and garnish with a Cherry and serve the Banoffee Panna Cotta with Fresh Cherry Compote chilled.