🔗 Share this article A Delicious Creation for Creamy Yoghurt Custard with Tahini-Banana Topping I firmly believe that the new year calls for a sweet treat. In a period often characterised by gloomy days, a spark of joy goes a long way. I'm not suggesting anything overly rich, but the likes of this light yoghurt panna cotta hits the spot. At first sight, it might be mistaken for a special morning parfait. Creamy Yoghurt Custard with Banana and Tahini Crumble You'll have extra crumble mixture for this dessert. Keep the leftovers in an sealed jar to enjoy as a 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 small bowl of cold water. Leave them to soften for 5 minutes or so, until softened. Afterwards, discard the water and remove any excess liquid. Put them to one side. Place in a pan, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Turn off the heat and whisk in the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into four small glasses and refrigerate for several hours, until firmly set. Meanwhile, prepare the crumble. Heat the 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 combine well so everything is well covered. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Remove from the oven, cool entirely, then crumble it up into irregular pieces. Next, cook the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the syrup thickens a bit sticky. Take off the stove and allow to cool slightly. Finally, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.