🔗 Share this article A Delicious Creation for Creamy Yoghurt Custard with Tahini-Banana Topping My stance is that the first month calls for a tasty finale. At a time typically filled with gloomy days, a small indulgence goes a long way. Granted, I'm not after decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. At first sight, it might be mistaken for a special morning parfait. Yoghurt Panna Cotta with Tahini-Oat Topping This recipe yields more crumble than needed for the panna cotta. Keep the leftovers in an airtight container to enjoy as a crispy treat 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 ramekin of chilled water. Let them sit for 5 minutes or so, until softened. Then, drain them and remove the extra water. Set them aside. Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Turn off the heat and add the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into serving pots and refrigerate for several hours, until completely set. While that chills, make the crumble. Heat the 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. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break into pieces into rustic chunks. For the bananas: place in a pot, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the liquid reduces a bit sticky. Remove from the heat and allow to cool slightly. For assembly, divide the banana mixture on top of the custards. Finish with the tahini crumble and serve immediately.