🔗 Share this article

It's my conviction that the new year calls for a delightful dessert. In a period often characterised by dreary weather, a little sweetness can lift spirits. Granted, I'm not after dense confections, but a dessert such as this light yoghurt panna cotta hits the spot. At first sight, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare extra crumble mixture for the panna cotta. Save the excess in an sealed jar for a handy 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

First, place the gelatine sheets in a small bowl of cool water. Leave them to soften for roughly 5 mins, until they are soft. Afterwards, discard the water and press out any excess liquid. Reserve for later.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Remove from the heat and whisk in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and refrigerate for several hours, until firmly set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Remove from the oven, let it cool completely, then break into pieces into rough bits.

For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the mixture becomes like a glaze. Turn off the heat and allow to cool slightly.

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