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

I firmly believe that January isn't complete without a delightful dessert. During a month that can be gloomy days, a spark of joy goes a long way. I'm not suggesting decadent, heavy desserts, but something like this light yoghurt panna cotta is absolutely perfect. With a casual look, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for the panna cotta. Save the excess in an airtight container for a handy 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 ramekin of cold water. Let them sit for 5 minutes or so, until pliable. Afterwards, discard the water and gently squeeze out the extra water. Put them to one side.

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. Take the pan off the stove and stir in the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and chill in the fridge for several hours, until completely set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break into pieces into rustic chunks.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the liquid reduces slightly syrupy. Take off the stove and set aside to cool.

For assembly, spoon the warm bananas on top of the custards. Finish with the tahini crumble and dig in.