🔗 Share this article Benjamina Ebuehi's Recipe for Yoghurt Panna Cotta with Tahini-Banana Topping It's my conviction that the new year isn't complete without a delightful dessert. At a time typically filled with gloomy days, a little sweetness can lift spirits. This isn't about anything overly rich, but a dessert such as this refreshing set custard is absolutely perfect. With a casual look, it resembles a fancy breakfast pot. Creamy Yoghurt Custard with Tahini-Oat Topping This recipe yields extra crumble mixture for the panna cotta. Save the excess in an sealed jar for a handy textured garnish 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 Soak the gelatine sheets in a little dish of chilled water. Let them sit for 5 minutes or so, until softened. Afterwards, discard the water and gently squeeze out any excess liquid. Set them aside. Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Take the pan off the stove and stir in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Pour the mixture into serving pots and refrigerate for a couple of hours, until solid. While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then crumble it up into rustic chunks. To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the liquid reduces slightly syrupy. Turn off the heat and set aside to cool. For assembly, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.