🔗 Share this article A Delicious Recipe for Yoghurt Panna Cotta with Banana and Tahini Crumble My stance is that January still deserves a delightful dessert. At a time often characterised by dreary weather, a small indulgence can lift spirits. Granted, I'm not after decadent, heavy desserts, but a dessert such as this refreshing set custard fits the bill perfectly. With a casual look, it could easily pass for a decadent yoghurt bowl. Creamy Yoghurt Custard with Tahini-Oat Topping You'll have more crumble than needed for four servings. Store the remainder in an sealed jar 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 little dish of cool water. Allow them to soak for 5 minutes or so, until they are soft. Next, pour off the water and gently squeeze out the extra water. Reserve for later. Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Remove from the heat and stir in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into individual ramekins and place in the refrigerator for several hours, until completely set. Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then stir until coated so everything is well covered. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Remove from the oven, allow to cool fully, then break into pieces into rustic chunks. To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Put in the bananas and cook until they begin to soften and the mixture becomes a bit sticky. Take off the stove and set aside to cool. For assembly, top each panna cotta on top of the custards. Finish with the tahini crumble and serve immediately.