🔗 Share this article

My stance is that the new year still deserves a tasty finale. During a month that can be gloomy days, a little sweetness goes a long way. Granted, I'm not after decadent, heavy desserts, but the likes of this refreshing set custard is absolutely perfect. With a casual look, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields more crumble than needed for four servings. Keep the leftovers in an airtight container to enjoy as a crunchy snack 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 chilled water. Leave them to soften for 5 minutes or so, until softened. Then, drain them and press out the extra water. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Remove from the heat and stir in the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into four small glasses and chill in the fridge for a couple of hours, until solid.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break it up into rustic chunks.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the liquid reduces like a glaze. Take off the stove and let it cool a bit.

For assembly, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.