🔗 Share this article

It's my conviction that January calls for a tasty finale. During a month typically filled with dreary weather, a small indulgence is essential. This isn't about dense confections, but something like this refreshing set custard is absolutely perfect. At first sight, it resembles a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have more crumble than needed for four servings. Save the excess in an sealed jar to enjoy as a textured garnish later on.

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 cold water. Leave them to soften for about five minutes, until they are soft. Then, drain them and remove the extra water. Put them to one side.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Turn off the heat and add the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Pour the mixture into serving pots and place in the refrigerator for several hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Remove from the oven, let it cool completely, then break it up into rustic chunks.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the mixture becomes like a glaze. Take off the stove and allow to cool slightly.

Finally, spoon the warm bananas over the set panna cottas. Add a generous topping of the tahini crumble and dig in.