An Inspired Creation for Yoghurt Panna Cotta with Banana and Tahini Crumble

I firmly believe that January calls for a sweet treat. In a period that can be gloomy days, a little sweetness goes a long way. This isn't about dense confections, but a dessert such as this light yoghurt panna cotta fits the bill perfectly. With a casual look, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare a generous amount of topping for four servings. Store the remainder in an airtight container for a handy textured garnish 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 little dish of cool water. Leave them to soften for 5 minutes or so, until pliable. Then, drain them and gently squeeze out any excess liquid. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Turn off the heat and stir in the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until well combined. Divide the custard into four small glasses and chill in the fridge for at least two hours, until completely set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large 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 evenly coated. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then crumble it up into rustic chunks.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the liquid reduces a bit sticky. Turn off the heat and set aside to cool.

To serve, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.