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An Inspired Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping
I firmly believe that the first month calls for a sweet treat. At a time often characterised by gloomy days, a small indulgence can lift spirits. I'm not suggesting dense confections, but something like this light yoghurt panna cotta fits the bill perfectly. At first sight, it could easily pass for a fancy breakfast pot.
Yoghurt Panna Cotta with Banana and Tahini Crumble
Prepare a generous amount of topping for four servings. Keep the leftovers in an tightly-closed tub to enjoy as a crunchy snack 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 little dish of cool water. Allow them to soak for roughly 5 mins, until they are soft. Then, drain them and remove any excess liquid. Set them aside.
In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Turn off the heat and whisk in the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Divide the custard into individual ramekins and refrigerate for several hours, until completely set.
While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then break into pieces into rustic chunks.
To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the liquid reduces slightly syrupy. Take off the stove and allow to cool slightly.
For assembly, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.
Margaret Crane
A tech enthusiast and writer passionate about exploring the latest innovations and sharing practical lifestyle advice.
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