🔗 Share this article

I firmly believe that the new year calls for a delightful dessert. At a time typically filled with dreary weather, a spark of joy goes a long way. I'm not suggesting decadent, heavy desserts, but something like this light yoghurt panna cotta fits the bill perfectly. At first sight, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for four servings. Store the remainder in an tightly-closed tub for a handy 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

Soak the gelatine sheets in a little dish of cold water. Leave them to soften for 5 minutes or so, until pliable. Then, drain them and remove remaining moisture. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until steaming but not boiling. Remove from the heat and stir in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into individual ramekins and chill in the fridge for at least two hours, until solid.

Meanwhile, prepare the crumble. Preheat your 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. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is well covered. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Remove from the oven, let it cool completely, then break into pieces into rustic chunks.

For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the liquid reduces slightly syrupy. Take off the stove and set aside to cool.

To serve, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and serve immediately.