An Inspired Creation for Creamy Yoghurt Custard with Tahini-Banana Topping

I firmly believe that the new year calls for a tasty finale. In a period that can be gloomy days, a little sweetness can lift spirits. Granted, I'm not after dense confections, but something like this light yoghurt panna cotta fits the bill perfectly. At first sight, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields extra crumble mixture for this dessert. Keep the leftovers in an tightly-closed tub for a handy crispy treat later on.

Prep: 5 minutes
Chill: 2 hours minimum
Cook: 50 minutes
Serves: 4

For the Panna Cotta

• 2 sheets of gelatine
• 300g of whipping cream
• 60g of honey
• 1 teaspoon of vanilla bean paste
• A pinch of salt
• 300g of Greek yoghurt

For the Tahini Crumble

• 80g of jumbo oats
• 50g of plain flour
• 40g of light brown sugar
• 2 tablespoons of sesame seeds
• A pinch of flaky sea salt
• ¼ teaspoon of ground cinnamon
• 50g of melted unsalted butter
• 30g of tahini
• 2½ tablespoons of honey
• 2 small bananas, sliced

Method

Soak the gelatine sheets in a little dish of cool water. Let them sit for roughly 5 mins, until pliable. Afterwards, discard the water and press out the extra water. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Take the pan off the stove and stir in the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and refrigerate for a couple of hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then crumble it up into rustic chunks.

To prepare the bananas: in a small pan, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the mixture becomes slightly syrupy. Take off the stove and allow to cool slightly.

To serve, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and enjoy straight away.