An Inspired Creation for Yoghurt Panna Cotta with Tahini-Banana Topping

I firmly believe that the new year isn't complete without a delightful dessert. At a time that can be grey skies, a little sweetness goes a long way. Granted, I'm not after anything overly rich, but a dessert such as this refreshing set custard fits the bill perfectly. At first sight, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have extra crumble mixture for this dessert. Store the remainder in an airtight container to enjoy as a crispy treat 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

Begin by putting the gelatine sheets in a small bowl of cold water. Allow them to soak for about five minutes, until softened. Next, pour off the water and remove remaining moisture. Set them aside.

Place in a pan, combine the 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 add the softened gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Pour the mixture into serving pots and place in the refrigerator for at least two hours, until completely set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then break into pieces into rough bits.

Next, cook the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and cook until they begin to soften and the liquid reduces like a glaze. Remove from the heat and allow to cool slightly.

To serve, divide the banana mixture on top of the custards. Finish with the tahini crumble and enjoy straight away.