🔗 Share this article A Delicious Creation for Creamy Yoghurt Custard with Tahini-Banana Topping My stance is that the new year isn't complete without a tasty finale. At a time typically filled with gloomy days, a little sweetness is essential. I'm not suggesting dense confections, but the likes of this light yoghurt panna cotta is absolutely perfect. If you glance quickly, it could easily pass for a fancy breakfast pot. Yoghurt Panna Cotta with Banana and Tahini Crumble This recipe yields a generous amount of topping for the panna cotta. Save the excess in an sealed jar for a handy 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 chilled water. Let them sit for about five minutes, until pliable. Afterwards, discard the water and remove the extra water. Reserve for later. Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Remove from the heat and add the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Pour the mixture into individual ramekins and chill in the fridge for a couple of 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 baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break into pieces into irregular pieces. To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the mixture becomes slightly syrupy. Turn off the heat and allow to cool slightly. Finally, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.