An Inspired Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping

It's my conviction that January isn't complete without a sweet treat. At a time often characterised by grey skies, a spark of joy is essential. Granted, I'm not after dense confections, but the likes of this light yoghurt panna cotta fits the bill perfectly. At first sight, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for the panna cotta. Keep the leftovers in an tightly-closed tub to enjoy as a crispy treat 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 cool water. Leave them to soften for about five minutes, until pliable. Next, pour off the water and remove remaining moisture. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Remove from the heat and stir in the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Divide the custard into individual ramekins and chill in the fridge for at least two hours, until completely set.

Now for the crumble. Heat the 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. Stir together thoroughly. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then crumble it up into rough bits.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the syrup thickens like a glaze. Remove from the heat and allow to cool slightly.

For assembly, spoon the warm bananas on top of the custards. Sprinkle over the tahini crumble and serve immediately.