A Delicious Creation for Creamy Yoghurt Custard with Tahini-Banana Topping

My stance is that the first month isn't complete without a delightful dessert. During a month that can be dreary weather, a spark of joy goes a long way. Granted, I'm not after anything overly rich, but a dessert such as this refreshing set custard hits the spot. At first sight, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields more crumble than needed for four servings. 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

Soak the gelatine sheets in a small bowl of chilled water. Allow them to soak for about five minutes, until they are soft. Next, pour off the water and press out any excess liquid. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Turn off the heat and stir in the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Spoon the blend into four small glasses and chill in the fridge for several hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Once baked, cool entirely, then break it up into irregular pieces.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the syrup thickens like a glaze. Take off the stove and set aside to cool.

Finally, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.