🔗 Share this article

It's my conviction that the first month calls for a tasty finale. In a period often characterised by dreary weather, a little sweetness can lift spirits. This isn't about anything overly rich, but a dessert such as this refreshing set custard hits the spot. At first sight, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare a generous amount of topping for four servings. Keep the leftovers in an sealed jar to enjoy as a crispy treat 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 roughly 5 mins, until they are soft. Next, pour off the water and remove any excess liquid. Reserve for later.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Turn off the heat and whisk in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Divide the custard into serving pots and place in the refrigerator for at least two hours, until solid.

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 parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then break into pieces into rough bits.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the liquid reduces like a glaze. Take off the stove and let it cool a bit.

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