An Inspired Recipe for Yoghurt Panna Cotta with Banana and Tahini Crumble

I firmly believe that the first month isn't complete without a sweet treat. During a month typically filled with dreary weather, a little sweetness is essential. This isn't about dense confections, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it resembles a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have a generous amount of topping for the panna cotta. Keep the leftovers in an airtight container as a ready-made crunchy snack 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. Let them sit for about five minutes, until they are soft. Afterwards, discard the water and gently squeeze out any excess liquid. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Turn off the heat and add the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into four small glasses and place in the refrigerator for at least two hours, until solid.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. In a mixing 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 evenly coated. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then break into pieces into rustic chunks.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the mixture becomes slightly syrupy. Turn off the heat and allow to cool slightly.

Finally, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.