🔗 Share this article

It's my conviction that the new year calls for a tasty finale. At a time typically filled with dreary weather, a small indulgence can lift spirits. This isn't about decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert hits the spot. With a casual look, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare a generous amount of topping for the panna cotta. Keep the leftovers in an airtight container 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

Begin by putting the gelatine sheets in a small bowl of cool water. Leave them to soften for roughly 5 mins, until pliable. Next, pour off the water and remove any excess liquid. Put them to one side.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Remove from the heat and add the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Divide the custard into four small glasses and place in the refrigerator for a couple of hours, until firmly set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then break into pieces into rustic chunks.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the liquid reduces a bit sticky. Take off the stove and let it cool a bit.

For assembly, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.