An Inspired Recipe for Creamy Yoghurt Custard with Banana and Tahini Crumble

My stance is that the new year still deserves a delightful dessert. In a period often characterised by gloomy days, a small indulgence is essential. This isn't about anything overly rich, but the likes of this light yoghurt panna cotta fits the bill perfectly. If you glance quickly, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields more crumble than needed for the panna cotta. Keep the leftovers in an tightly-closed tub 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 ramekin of cold water. Let them sit for about five minutes, until they are soft. Then, drain them and gently squeeze out the extra water. 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 hot but not boiling. Take the pan off the stove and stir in the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and refrigerate for at least two hours, until firmly 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. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the baking tray and cook for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then crumble it up into rough bits.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and cook until they are tender and the liquid reduces like a glaze. Take off the stove and allow to cool slightly.

Finally, top each panna cotta on top of the custards. Sprinkle over the tahini crumble and serve immediately.