🔗 Share this article

It's my conviction that the first month calls for a tasty finale. At a time typically filled with dreary weather, a spark of joy goes a long way. This isn't about dense confections, but something like this refreshing set custard is absolutely perfect. If you glance quickly, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields more crumble than needed for four servings. Keep the leftovers 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

First, place the gelatine sheets in a little dish of cold water. Allow them to soak for 5 minutes or so, until softened. Next, pour off the water and remove the extra water. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming but not boiling. Take the pan off the stove and add the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into individual ramekins and place in the refrigerator for several hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray 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 stir until coated so everything is evenly coated. Pour it onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break it up into rustic chunks.

For the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the syrup thickens like a glaze. Remove from the heat and let it cool a bit.

Finally, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.