🔗 Share this article An Inspired Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping I firmly believe that the first month calls for a tasty finale. In a period often characterised by grey skies, a small indulgence goes a long way. Granted, I'm not after dense confections, but the likes of this creamy yoghurt-based dessert is absolutely perfect. At first sight, it could easily pass for a fancy breakfast pot. Yoghurt Panna Cotta with Banana and Tahini Crumble This recipe yields a generous amount of topping for the panna cotta. Keep the leftovers in an tightly-closed tub as a ready-made 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 Begin by putting the gelatine sheets in a ramekin of cool water. Let them sit for roughly 5 mins, until softened. Then, drain them and gently squeeze out the extra water. Reserve for later. In a small saucepan, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Turn off the heat and stir in the squeezed gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Divide the custard into four small glasses and place in the refrigerator for several hours, until firmly set. While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then break into pieces into irregular pieces. For the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the mixture becomes a bit sticky. Take off the stove and allow to cool slightly. For assembly, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.