🔗 Share this article

My stance is that the new year isn't complete without a tasty finale. In a period typically filled with grey skies, a little sweetness can lift spirits. Granted, I'm not after decadent, heavy desserts, but something like this refreshing set custard hits the spot. With a casual look, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields more crumble than needed for four servings. Store the remainder in an airtight container for a handy 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

First, place the gelatine sheets in a little dish of chilled water. Leave them to soften for 5 minutes or so, until they are soft. Then, drain them and remove any excess liquid. Set them aside.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming taking care not to boil. Turn off the heat and whisk in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Spoon the blend into individual ramekins and refrigerate for several hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then mix thoroughly so everything is well covered. Pour it onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then break it up into rough bits.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the liquid reduces slightly syrupy. Turn off the heat and set aside to cool.

For assembly, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.