🔗 Share this article

My stance is that the new year isn't complete without a tasty finale. At a time typically filled with grey skies, a spark of joy is essential. Granted, I'm not after decadent, heavy desserts, but something like this creamy yoghurt-based dessert hits the spot. If you glance quickly, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have more crumble than needed for this dessert. Keep the leftovers in an airtight container to enjoy as a textured garnish 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 small bowl of cold water. Leave them to soften for about five minutes, until pliable. Then, drain them and remove any excess liquid. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Remove from the heat and add the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into individual ramekins and place in the refrigerator for several hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break it up into rustic chunks.

For the bananas: place in a pot, gently heat the honey with two tablespoons of water. Stir in the banana slices and cook until they are tender and the syrup thickens like a glaze. Remove from the heat and allow to cool slightly.

For assembly, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.