An Inspired Recipe for Yoghurt Panna Cotta with Banana and Tahini Crumble

My stance is that the new year calls for a tasty finale. At a time typically filled with grey skies, a little sweetness goes a long way. This isn't about decadent, heavy desserts, but something like this light yoghurt panna cotta fits the bill perfectly. With a casual look, it resembles a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have extra crumble mixture for four servings. Store the remainder in an tightly-closed tub for a handy crispy treat later on.

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. Let them sit for about five minutes, until softened. Next, pour off the water and remove any excess liquid. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Take the pan off the stove and whisk in the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Divide the custard into serving pots and refrigerate for at least two hours, until solid.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large 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. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then break into pieces into rustic chunks.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the liquid reduces slightly syrupy. Take off the stove and set aside to cool.

For assembly, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.