🔗 Share this article A Delicious Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping I firmly believe that the first month calls for a delightful dessert. At a time often characterised by gloomy days, a little sweetness can lift spirits. This isn't about decadent, heavy desserts, but something like this refreshing set custard is absolutely perfect. At first sight, it could easily pass for a special morning parfait. Yoghurt Panna Cotta with Banana and Tahini Crumble Prepare more crumble than needed for the panna cotta. Store the remainder in an sealed jar to enjoy as a textured garnish for future use. 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 small bowl of chilled water. Allow them to soak for roughly 5 mins, until pliable. Then, drain them and gently squeeze out the extra water. Reserve for later. In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Take the pan off the stove and whisk in the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Pour the mixture into four small glasses and chill in the fridge for at least two hours, until completely set. While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then crumble it up into rough bits. To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the mixture becomes slightly syrupy. Take off the stove and let it cool a bit. Finally, top each panna cotta over the set panna cottas. Finish with the tahini crumble and dig in.