A Delicious Creation for Yoghurt Panna Cotta with Tahini-Banana Topping

My stance is that the first month still deserves a delightful dessert. In a period often characterised by dreary weather, a small indulgence is essential. I'm not suggesting dense confections, but something like this refreshing set custard is absolutely perfect. At first sight, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for the panna cotta. Save the excess in an airtight container for a handy crunchy snack for future use.

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 chilled water. Let them sit for roughly 5 mins, until softened. Afterwards, discard the water and press 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 steaming taking care not to boil. Remove from the heat and stir in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into serving pots and refrigerate for several hours, until solid.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break it up into rustic chunks.

For the bananas: using a saucepan, warm the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the liquid reduces slightly syrupy. Turn off the heat and allow to cool slightly.

Finally, spoon the warm bananas on top of the custards. Sprinkle over the tahini crumble and dig in.