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

My stance is that the new year calls for a sweet treat. At a time that can be dreary weather, a small indulgence goes a long way. Granted, I'm not after anything overly rich, but a dessert such as this light yoghurt panna cotta hits the spot. With a casual look, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields more crumble than needed for four servings. Save the excess in an sealed jar as a ready-made 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 little dish of cold water. Leave them to soften for about five minutes, until they are soft. Next, pour off the water and gently squeeze out the extra water. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Turn off the heat and stir in the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until well combined. Spoon the blend into serving pots and place in the refrigerator for several hours, until solid.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then crumble it up into irregular pieces.

To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the syrup thickens a bit sticky. Remove from the heat and set aside to cool.

To serve, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.