🔗 Share this article

It's my conviction that January calls for a tasty finale. At a time that can be gloomy days, a little sweetness is essential. This isn't about anything overly rich, but something like this light yoghurt panna cotta is absolutely perfect. At first sight, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare a generous amount of topping for four servings. Keep the leftovers in an tightly-closed tub for a handy crispy treat 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 ramekin of chilled water. Allow them to soak for about five minutes, until softened. Next, pour off the water and press out the extra water. Put them to one side.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot taking care not to boil. Remove from the heat and add the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Pour the mixture into individual ramekins and chill in the fridge for several hours, until firmly set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the lined sheet and cook for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then crumble it up into rough bits.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the syrup thickens like a glaze. Turn off the heat and let it cool a bit.

To serve, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.