🔗 Share this article

My stance is that the first month still deserves a sweet treat. At a time often characterised by dreary weather, a little sweetness can lift spirits. This isn't about anything overly rich, but the likes of this refreshing set custard fits the bill perfectly. If you glance quickly, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare a generous amount of topping for four servings. Save the excess in an tightly-closed tub as a ready-made 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

Soak the gelatine sheets in a little dish of chilled water. Leave them to soften for roughly 5 mins, until pliable. Then, drain them and gently squeeze out remaining moisture. Set them aside.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Turn off the heat and add the softened gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Pour the mixture into individual ramekins and place in the refrigerator for several hours, until solid.

While that chills, make the crumble. Set your 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. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then crumble it up into irregular pieces.

For the bananas: place in a pot, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the liquid reduces like a glaze. Turn off the heat and allow to cool slightly.

For assembly, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and serve immediately.