🔗 Share this article

My stance is that the new year isn't complete without a delightful dessert. During a month often characterised by dreary weather, a spark of joy is essential. Granted, I'm not after decadent, heavy desserts, but a dessert such as this refreshing set custard fits the bill perfectly. If you glance quickly, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for the panna cotta. Save the excess in an sealed jar 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

First, place the gelatine sheets in a little dish of chilled water. Let them sit for 5 minutes or so, until softened. Then, drain them and remove any excess liquid. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Turn off the heat and add the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Spoon the blend into four small glasses and refrigerate for several hours, until completely set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. 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 crisp and coloured. Once baked, cool entirely, then break it up into irregular pieces.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the syrup thickens like a glaze. Turn off the heat and set aside to cool.

Finally, top each panna cotta onto the chilled desserts. Finish with the tahini crumble and dig in.