🔗 Share this article

It's my conviction that the first month isn't complete without a tasty finale. During a month typically filled with grey skies, a spark of joy is essential. Granted, I'm not after anything overly rich, but something like this light yoghurt panna cotta fits the bill perfectly. With a casual look, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for the panna cotta. Keep the leftovers in an airtight container to enjoy as a 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

Begin by putting the gelatine sheets in a little dish of chilled water. Allow them to soak for roughly 5 mins, until they are soft. Then, drain them and remove any excess liquid. Reserve for later.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Turn off the heat and add the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into individual ramekins and refrigerate for a couple of hours, until firmly set.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. In a mixing 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 evenly coated. Pour it onto the baking tray and bake for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break it up into rustic chunks.

For the bananas: using a saucepan, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the liquid reduces slightly syrupy. Turn off the heat and allow to cool slightly.

Finally, spoon the warm bananas on top of the custards. Sprinkle over the tahini crumble and enjoy straight away.