🔗 Share this article

My stance is that the new year calls for a delightful dessert. In a period that can be grey skies, a little sweetness can lift spirits. I'm not suggesting dense confections, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for four servings. Store the remainder in an tightly-closed tub for a handy crispy treat 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. Let them sit for about five minutes, until softened. Next, pour off the water and gently squeeze out any excess liquid. Set them aside.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Take the pan off the stove and add the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Spoon the blend into serving pots and refrigerate for a couple of hours, until solid.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the lined sheet and cook for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then crumble it up into irregular pieces.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the liquid reduces like a glaze. Turn off the heat and set aside to cool.

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