Benjamina Ebuehi's Creation for Creamy Yoghurt Custard with Banana and Tahini Crumble

I firmly believe that the first month isn't complete without a delightful dessert. At a time that can be gloomy days, a spark of joy can lift spirits. This isn't about dense confections, but a dessert such as this light yoghurt panna cotta hits the spot. If you glance quickly, it resembles a special morning parfait.

Creamy Yoghurt Custard 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 to enjoy as a 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 chilled water. Allow them to soak for 5 minutes or so, until softened. Afterwards, discard the water and press out remaining moisture. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Take the pan off the stove and stir in the softened gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Divide the custard into individual ramekins and place in the refrigerator for several hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing 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 evenly coated. Pour it onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, allow to cool fully, then break into pieces into rustic chunks.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the mixture becomes slightly syrupy. Turn off the heat and allow to cool slightly.

To serve, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and dig in.