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A Delicious Creation for Yoghurt Panna Cotta with Banana and Tahini Crumble
My stance is that the first month still deserves a delightful dessert. In a period that can be dreary weather, a small indulgence can lift spirits. This isn't about anything overly rich, but something like this light yoghurt panna cotta fits the bill perfectly. If you glance quickly, it could easily pass for a fancy breakfast pot.
Creamy Yoghurt Custard with Banana and Tahini Crumble
You'll have extra crumble mixture for the panna cotta. Keep the leftovers in an airtight container as a ready-made 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
Begin by putting the gelatine sheets in a little dish of cool water. Leave them to soften for roughly 5 mins, until they are soft. Then, drain them and gently squeeze out the extra water. Put them to one side.
In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Remove from the heat and whisk in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into four small glasses and refrigerate for at least two hours, until firmly set.
Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Spread the mixture onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then break into pieces into rough bits.
Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the liquid reduces slightly syrupy. Take off the stove and set aside to cool.
To serve, divide the banana mixture on top of the custards. Finish with the tahini crumble and dig in.
Ashley Carter
Elara is a seasoned writer and digital nomad who shares her adventures and expertise in lifestyle and technology.
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