Benjamina Ebuehi's Recipe for Creamy Yoghurt Custard with Banana and Tahini Crumble

It's my conviction that the new year still deserves a delightful dessert. At a time often characterised by gloomy days, a small indulgence is essential. This isn't about anything overly rich, but a dessert such as this light yoghurt panna cotta is absolutely perfect. At first sight, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare extra crumble mixture 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

Soak the gelatine sheets in a ramekin of chilled water. Leave them to soften for about five minutes, until pliable. Then, drain them and remove the extra water. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Turn off the heat and stir in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until smooth. Divide the custard into serving pots and chill in the fridge for at least two hours, until completely set.

Now for the crumble. Set 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. Stir together thoroughly. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then crumble it up into rough bits.

Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the liquid reduces a bit sticky. Remove from the heat and set aside to cool.

To serve, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.