🔗 Share this article A Delicious Creation for Creamy Yoghurt Custard with Tahini-Banana Topping My stance is that the new year calls for a tasty finale. At a time often characterised by dreary weather, a little sweetness goes a long way. This isn't about decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta is absolutely perfect. At first sight, it could easily pass for a fancy breakfast pot. Yoghurt Panna Cotta with Tahini-Oat Topping This recipe yields more crumble than needed for this dessert. Save the excess in an tightly-closed tub as a ready-made 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 small bowl of cool water. Let them sit for roughly 5 mins, until softened. Then, drain them and press out any excess liquid. Set them aside. Place in a pan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Remove from the heat and stir in the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into individual ramekins and refrigerate for a couple of hours, until solid. While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is evenly coated. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break it up into rough bits. To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the liquid reduces like a glaze. Turn off the heat and set aside to cool. To serve, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and serve immediately.