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

My stance is that January isn't complete without a tasty finale. In a period typically filled with dreary weather, a little sweetness can lift spirits. This isn't about dense confections, but something like this light yoghurt panna cotta hits the spot. At first sight, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields a generous amount of topping for the panna cotta. Keep the leftovers in an tightly-closed tub as a ready-made 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 ramekin of cold water. Let them sit for about five minutes, until they are soft. Afterwards, discard the water and remove remaining moisture. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Remove from the heat and whisk in the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Divide the custard into four small glasses and chill in the fridge for at least two hours, until firmly set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then crumble it up into rustic chunks.

Next, cook the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the syrup thickens a bit sticky. Take off the stove and set aside to cool.

To serve, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.