🔗 Share this article A Delicious Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping My stance is that the new year calls for a sweet treat. At a time often characterised by dreary weather, a spark of joy is essential. I'm not suggesting anything overly rich, but the likes of this light yoghurt panna cotta hits the spot. At first sight, it resembles a decadent yoghurt bowl. Yoghurt Panna Cotta with Banana and Tahini Crumble You'll have a generous amount of topping for the panna cotta. Store the remainder in an airtight container to enjoy as a crispy treat 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 Begin by putting the gelatine sheets in a small bowl of cool water. Let them sit for roughly 5 mins, until softened. Next, pour off the water and remove remaining moisture. Set them aside. In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Remove from the heat and stir in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into serving pots and place in the refrigerator for several hours, until solid. While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then crumble it up into irregular pieces. For the bananas: in a small pan, combine 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 let it cool a bit. For assembly, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and enjoy straight away.