🔗 Share this article An Inspired Creation for Creamy Yoghurt Custard with Tahini-Banana Topping My stance is that January calls for a sweet treat. In a period that can be dreary weather, a spark of joy can lift spirits. I'm not suggesting anything overly rich, but something like this refreshing set custard is absolutely perfect. At first sight, it could easily pass for a fancy breakfast pot. Yoghurt Panna Cotta with Banana and Tahini Crumble This recipe yields extra crumble mixture for the panna cotta. Keep the leftovers in an sealed jar to enjoy as a 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 ramekin of chilled water. Leave them to soften for 5 minutes or so, until they are soft. Then, drain them and remove any excess liquid. Put them to one side. In a small saucepan, add the cream with the honey, vanilla paste, and salt. Heat gently until steaming taking care not to boil. Take the pan off the stove and add the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and refrigerate for several hours, until completely set. While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a 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. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break into pieces into rustic chunks. To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the liquid reduces like a glaze. Remove from the heat and let it cool a bit. For assembly, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.