An Inspired Creation for Creamy Yoghurt Custard with Tahini-Banana Topping
My stance is that the first month still deserves a tasty finale. During a month often characterised by dreary weather, a small indulgence can lift spirits. Granted, I'm not after anything overly rich, but a dessert such as this light yoghurt panna cotta fits the bill perfectly. With a casual look, it might be mistaken for a fancy breakfast pot.
Yoghurt Panna Cotta with Banana and Tahini Crumble
You'll have extra crumble mixture for the panna cotta. Store the remainder in an airtight container to enjoy as a crunchy snack for future use.
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 little dish of cool water. Leave them to soften for roughly 5 mins, until softened. Next, pour off the water and gently squeeze out the extra water. Reserve for later.
Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Turn off the heat and whisk in the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into four small glasses and chill in the fridge for several hours, until completely set.
Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then crumble it up into rustic chunks.
For the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the liquid reduces a bit sticky. Take off the stove and set aside to cool.
For assembly, top each panna cotta on top of the custards. Finish with the tahini crumble and serve immediately.
