A Delicious Creation for Creamy Yoghurt Custard with Tahini-Banana Topping

My stance is that the first month calls for a tasty finale. In a period typically filled with grey skies, a spark of joy goes a long way. This isn't about dense confections, but something like this light yoghurt panna cotta fits the bill perfectly. With a casual look, it resembles a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have more crumble than needed for the panna cotta. Keep the leftovers in an airtight container to enjoy as a crispy treat 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

First, place the gelatine sheets in a little dish of cool water. Leave them to soften for roughly 5 mins, until softened. Next, pour off the water and gently squeeze out remaining moisture. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Take the pan off the stove and stir in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Pour the mixture into serving pots and place in the refrigerator for several 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. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is well covered. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then crumble it up into irregular pieces.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the mixture becomes like a glaze. Take off the stove and allow to cool slightly.

For assembly, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and enjoy straight away.