🔗 Share this article An Inspired Creation for Creamy Yoghurt Custard with Tahini-Banana Topping My stance is that the new year isn't complete without a tasty finale. In a period typically filled with gloomy days, a little sweetness goes a long way. I'm not suggesting anything overly rich, 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 Tahini-Oat Topping This recipe yields more crumble than needed for this dessert. Store the remainder in an airtight container for a handy 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 Begin by putting the gelatine sheets in a little dish of chilled water. Let them sit for about five minutes, until softened. Afterwards, discard the water and gently squeeze out remaining moisture. Set them aside. Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Remove from the heat and whisk in the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into four small glasses and refrigerate for at least two hours, until solid. Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the baking tray and bake 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, warm the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the syrup thickens a bit sticky. Take off the stove and allow to cool slightly. For assembly, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.