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

I firmly believe that the first month still deserves a tasty finale. During a month typically filled with grey skies, a little sweetness goes a long way. I'm not suggesting dense confections, but the likes of this refreshing set custard hits the spot. With a casual look, it resembles 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 textured garnish 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 little dish of cool water. Allow them to soak for 5 minutes or so, until they are soft. Afterwards, discard the water and gently squeeze out remaining moisture. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Turn off the heat and stir in the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into four small glasses and chill in the fridge for at least two 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 baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break into pieces into rough bits.

For the bananas: using a saucepan, gently heat 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 let it cool a bit.

Finally, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.