Benjamina Ebuehi's Recipe for Yoghurt Panna Cotta with Tahini-Banana Topping

I firmly believe that the new year still deserves a tasty finale. In a period often characterised by dreary weather, a small indulgence is essential. Granted, I'm not after dense confections, but the likes of this refreshing set custard hits the spot. With a casual look, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare more crumble than needed for the panna cotta. Save the excess in an tightly-closed tub for a handy crunchy snack 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

Soak the gelatine sheets in a ramekin of chilled water. Let them sit for about five minutes, until they are soft. Afterwards, discard the water and gently squeeze out the extra water. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Turn off the heat and add the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Divide the custard into four small glasses and chill in the fridge for several hours, until completely set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break it up into irregular pieces.

For the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the mixture becomes like a glaze. Take off the stove and allow to cool slightly.

To serve, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.