A Delicious Creation for Creamy Yoghurt Custard with Banana and Tahini Crumble

I firmly believe that the new year calls for a delightful dessert. At a time typically filled with gloomy days, a little sweetness is essential. Granted, I'm not after decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert hits the spot. With a casual look, 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 tightly-closed tub for a handy crunchy snack 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. Let them sit for roughly 5 mins, until softened. Then, drain them and press out the extra water. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Take the pan off the stove and whisk in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Pour the mixture into individual ramekins and chill in the fridge for several hours, until solid.

Now for the crumble. Set 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. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then break it up into irregular pieces.

For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the syrup thickens slightly syrupy. Take off the stove and let it cool a bit.

For assembly, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.