🔗 Share this article

I firmly believe that the new year isn't complete without a sweet treat. At a time typically filled with grey skies, a spark of joy can lift spirits. This isn't about dense confections, but a dessert such as this refreshing set custard fits the bill perfectly. If you glance quickly, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for the panna cotta. Store the remainder in an tightly-closed tub to enjoy as a 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

Begin by putting the gelatine sheets in a little dish of cool water. Allow them to soak for roughly 5 mins, until they are soft. Next, pour off the water and press out remaining moisture. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame 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 thoroughly. Divide the custard into individual ramekins and chill in the fridge for a couple of hours, until solid.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Spread the mixture 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 break it up into rough bits.

For the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the syrup thickens slightly syrupy. Remove from the heat and allow to cool slightly.

To serve, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and dig in.