An Inspired Recipe for Yoghurt Panna Cotta with Banana and Tahini Crumble

I firmly believe that January isn't complete without a tasty finale. During a month often characterised by grey skies, a little sweetness goes a long way. I'm not suggesting decadent, heavy desserts, but something like this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have more crumble than needed for this dessert. Save the excess in an tightly-closed tub for a handy crispy treat 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

Soak the gelatine sheets in a little dish of cool water. Leave them to soften for 5 minutes or so, until they are soft. Afterwards, discard the water and gently squeeze out remaining moisture. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Take the pan off the stove and stir in the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Divide the custard into serving pots and chill in the fridge for a couple of hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the baking tray and cook for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then break into pieces into irregular pieces.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the mixture becomes a bit sticky. Take off the stove and allow to cool slightly.

For assembly, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and serve immediately.