🔗 Share this article An Inspired Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping I firmly believe that January still deserves a delightful dessert. In a period often characterised by gloomy days, a little sweetness is essential. I'm not suggesting anything overly rich, but something like this creamy yoghurt-based dessert hits the spot. With a casual look, it might be mistaken for a special morning parfait. Yoghurt Panna Cotta with Tahini-Oat Topping You'll have more crumble than needed for four servings. Save the excess in an airtight container as a ready-made crispy treat for future use. 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 little dish of chilled water. Leave them to soften for 5 minutes or so, until they are soft. Then, drain them and press out remaining moisture. Set them aside. Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Turn off the heat and stir in the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into serving pots and chill in the fridge 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. Cover a baking sheet with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, cool entirely, then crumble it up into rustic chunks. To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and cook until they begin to soften and the mixture becomes a bit sticky. Take off the stove and set aside to cool. For assembly, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.