To make the berry sauce, add mixed berries and 2 tbsp water in a pan and cook on low heat for around 10 minutes or till the berries break and a thick sauce forms.
Mix the honey and keep aside to cool and then refrigerate. You can add a little bit of lemon juice too to the sauce when it cools down, but I did not add as the cherries were quite tart.
Mix the cream and milk together and bring to a boil. Once the mixture starts boiling, remove from heat.
Add vanilla and honey. Stir well so that the honey dissolves completely.
Boil 3 tbsp water and soak the china grass in the water. Stir well so that it completely dissolves in the water.
Use a strainer and add this mixture to milk and cream mixture. Stir well.
Take 4 small ramekins and grease with a little butter. Pour the cream mixture in the ramekins and leave it aside to cool.
Then refrigerate for at least 4 to 5 hours or overnight.
Remove from the refrigerator, loosen the edges a little with a knife and overturn on a serving plate.
Drizzle with berry sauce on top and serve.