An Inspired Creation for Creamy Yoghurt Custard with Banana and Tahini Crumble

It's my conviction that January still deserves a sweet treat. At a time often characterised by gloomy days, a small indulgence can lift spirits. This isn't about decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta hits the spot. At first sight, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have a generous amount of topping for this dessert. Save the excess in an sealed jar for a handy crispy treat another time.

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

Begin by putting the gelatine sheets in a ramekin of cold water. Leave them to soften for roughly 5 mins, until they are soft. Then, drain them and press out the extra water. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Turn off the heat and whisk in the squeezed gelatine until it is totally melted. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into serving pots and chill in the fridge for at least two hours, until solid.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the lined sheet and cook for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break into pieces into rustic chunks.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the liquid reduces like a glaze. Turn off the heat and allow to cool slightly.

For assembly, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.