A Delicious Creation for Yoghurt Panna Cotta with Banana and Tahini Crumble

It's my conviction that the first month isn't complete without a tasty finale. During a month typically filled with gloomy days, a spark of joy goes a long way. This isn't about dense confections, but something like this refreshing set custard is absolutely perfect. If you glance quickly, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have a generous amount of topping for this dessert. Keep the leftovers in an tightly-closed tub for a handy crunchy snack 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

First, place the gelatine sheets in a ramekin of chilled water. Let them sit for 5 minutes or so, until softened. Afterwards, discard the water and gently squeeze out remaining moisture. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot taking care not to boil. Remove from the heat and whisk in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Pour the mixture into four small glasses and place in the refrigerator for several hours, until solid.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break it up into irregular pieces.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the mixture becomes slightly syrupy. Remove from the heat and set aside to cool.

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