🔗 Share this article

It's my conviction that the first month still deserves a tasty finale. In a period that can be gloomy days, a small indulgence is essential. Granted, I'm not after dense confections, but a dessert such as this refreshing set custard is absolutely perfect. At first sight, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields more crumble than needed for four servings. Save the excess in an sealed jar to enjoy as a crunchy snack 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 small bowl of chilled water. Let them sit for 5 minutes or so, until pliable. Next, pour off the water and gently squeeze out any excess liquid. Set them aside.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Turn off the heat and add the softened gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Pour the mixture into serving pots and chill in the fridge for a couple of hours, until completely set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break into pieces into irregular pieces.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the syrup thickens a bit sticky. Remove from the heat and set aside to cool.

To serve, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.