🔗 Share this article

My stance is that the new year isn't complete without a tasty finale. In a period typically filled with grey skies, a spark of joy goes a long way. This isn't about decadent, heavy desserts, but the likes of this refreshing set custard is absolutely perfect. If you glance quickly, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for four servings. Keep the leftovers in an airtight container as a ready-made 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 ramekin of chilled water. Leave them to soften for roughly 5 mins, until softened. Next, pour off the water and gently squeeze out any excess liquid. Reserve for later.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through without letting it boil. Take the pan off the stove and add the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Pour the mixture into four small glasses and refrigerate for at least two hours, until completely set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing 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 baking tray and cook for 18 to 22 minutes, until golden brown. Once baked, cool entirely, then break into pieces into irregular pieces.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the liquid reduces like a glaze. Take off the stove and set aside to cool.

To serve, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.