🔗 Share this article Benjamina Ebuehi's Recipe for Yoghurt Panna Cotta with Banana and Tahini Crumble I firmly believe that January isn't complete without a delightful dessert. In a period often characterised by gloomy days, a little sweetness goes a long way. Granted, I'm not after anything overly rich, but the likes of this refreshing set custard is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot. Creamy Yoghurt Custard with Banana and Tahini Crumble You'll have a generous amount of topping for the panna cotta. Save the excess in an airtight container 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 First, place the gelatine sheets in a little dish of chilled water. Let them sit for 5 minutes or so, until softened. Then, drain them and gently squeeze out remaining moisture. Set them aside. In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Turn off the heat and stir in the softened gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Pour the mixture into four small glasses and place in the refrigerator for at least two hours, until solid. Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then crumble it up into rough bits. Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and cook until they are tender and the liquid reduces a bit sticky. Remove from the heat and let it cool a bit. To serve, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and dig in.