🔗 Share this article An Inspired Recipe for Yoghurt Panna Cotta with Tahini-Banana Topping I firmly believe that January calls for a delightful dessert. At a time that can be dreary weather, a spark of joy is essential. I'm not suggesting decadent, heavy desserts, but the likes of this light yoghurt panna cotta is absolutely perfect. With a casual look, it might be mistaken for a special morning parfait. Creamy Yoghurt Custard with Banana and Tahini Crumble This recipe yields extra crumble mixture for the panna cotta. Keep the leftovers in an tightly-closed tub to enjoy as a 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 Begin by putting the gelatine sheets in a ramekin of cold water. Let them sit for 5 minutes or so, until softened. Then, drain them and remove remaining moisture. Put them to one side. In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot taking care not to boil. Take the pan off the stove and stir in the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into four small glasses and place in the refrigerator for a couple of hours, until solid. Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then break into pieces into rustic chunks. To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the liquid reduces a bit sticky. Turn off the heat and let it cool a bit. For assembly, spoon the warm bananas on top of the custards. Sprinkle over the tahini crumble and dig in.