🔗 Share this article

I firmly believe that the new year calls for a delightful dessert. At a time typically filled with grey skies, a spark of joy goes a long way. Granted, I'm not after decadent, heavy desserts, but the likes of this refreshing set custard hits the spot. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have extra crumble mixture for four servings. Save the excess in an sealed jar for a handy crunchy snack later on.

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 small bowl of chilled water. Leave them to soften for 5 minutes or so, until they are soft. Next, pour off the water and gently squeeze out remaining moisture. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Turn off the heat and stir in the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and refrigerate for several hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Using a large 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 evenly coated. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then break it up into irregular pieces.

To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the liquid reduces slightly syrupy. Turn off the heat and let it cool a bit.

For assembly, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.