Banoffee Panna Cotta with Cherry Compote
The famous Italian dessert Panna Cotta is boosted with the English flavors of Banoffee Pie; that is what my Banoffee Panna Cotta is all about.
- Author: Debjani Chatterjee Alam
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 5 People 1x
- Category: Dessert
- Method: Cooking
- Cuisine: Continental
To make the Banoffee Panna Cotta:
- 200ml Milk (1 Cup)
- 600ml Fresh Cream (3 Cup)
- 2 Tbsp. Powdered Gelatin (or China Grass 3 Tbsp.)
- 5 Tbsp. Sprig's Banoffee
- 2 Tbsp. Sugar
To make the Cherry Compote:
- 15-20 Fresh Cherries (de-seeded)
- 1 Tsp. Lemon Juice
- 2 Tbsp. Sugar
For Garnish:
Notes
- I have used 25% fresh cream; in case you are going to use full cream replace 1 cup cream with 1 cup of milk.
- The Sugar and Banoffee are to be adjusted as per taste while making the Panna Cotta. I prefer the sugar on the lighter side.
Nutrition
- Serving Size: 175g
- Calories: 319
- Sugar: 27.4g
- Sodium: 221mg
- Fat: 16.6g
- Saturated Fat: 8g
- Carbohydrates: 37.2g
- Fiber: 1.2g
- Protein: 6.2g
- Cholesterol: 18mg
Keywords: banoffee panna cotta recipe, banoffee, panna cotta, debjanir rannaghar