🔗 Share this article An Inspired Recipe for Yoghurt Panna Cotta with Banana and Tahini Crumble It's my conviction that January calls for a sweet treat. In a period that can be grey skies, a little sweetness can lift spirits. This isn't about anything overly rich, but something like this creamy yoghurt-based dessert hits the spot. With a casual look, it might be mistaken for a special morning parfait. Creamy Yoghurt Custard with Tahini-Oat Topping Prepare more crumble than needed for the panna cotta. Save the excess in an airtight container to enjoy as a 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. Allow them to soak for about five minutes, until pliable. Next, pour off the water and press out the extra water. Reserve for later. Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Remove from the heat and whisk in the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Pour the mixture into serving pots and place in the refrigerator for at least two hours, until solid. Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Remove from the oven, cool entirely, then crumble it up into irregular pieces. Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the mixture becomes like a glaze. Take off the stove and let it cool a bit. To serve, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.