An Inspired Recipe for Yoghurt Panna Cotta with Tahini-Banana Topping

My stance is that January still deserves a sweet treat. In a period that can be gloomy days, a small indulgence goes a long way. This isn't about anything overly rich, but a dessert such as this refreshing set custard fits the bill perfectly. At first sight, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields more crumble than needed for four servings. Save the excess in an airtight container for a handy textured garnish 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 ramekin of chilled water. Leave them to soften for roughly 5 mins, until pliable. Then, drain them and press out the extra water. Set them aside.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Take the pan off the stove and add the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Spoon the blend into four small glasses and place in the refrigerator for several hours, until completely set.

While that chills, make 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. Add the melted butter and tahini, then mix thoroughly so everything is well covered. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then crumble it up into rustic chunks.

For the bananas: place in a pot, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the mixture becomes a bit sticky. Turn off the heat and allow to cool slightly.

For assembly, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and dig in.