A Delicious Creation for Yoghurt Panna Cotta with Banana and Tahini Crumble

I firmly believe that the first month isn't complete without a delightful dessert. At a time that can be dreary weather, a little sweetness goes a long way. I'm not suggesting decadent, heavy desserts, but a dessert such as this refreshing set custard is absolutely perfect. At first sight, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for the panna cotta. Store the remainder in an tightly-closed tub to enjoy as a 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 small bowl of cold water. Leave them to soften for about five minutes, until they are soft. Afterwards, discard the water and remove the extra water. Set them aside.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Turn off the heat and add the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Divide the custard into serving pots and chill in the fridge for several hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then combine well 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 crumble it up into rough bits.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the syrup thickens like a glaze. Take off the stove and let it cool a bit.

To serve, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and dig in.