🔗 Share this article A Delicious Creation for Yoghurt Panna Cotta with Banana and Tahini Crumble It's my conviction that January calls for a delightful dessert. In a period typically filled with gloomy days, a spark of joy can lift spirits. Granted, I'm not after dense confections, but the likes of this light yoghurt panna cotta fits the bill perfectly. If you glance quickly, it resembles a special morning parfait. Creamy Yoghurt Custard with Banana and Tahini Crumble You'll have more crumble than needed for the panna cotta. Keep the leftovers in an sealed jar as a ready-made crunchy snack 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 cold water. Leave them to soften for 5 minutes or so, until pliable. Afterwards, discard the water and gently squeeze out remaining moisture. Put them to one side. Using a small pot, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Remove from the heat and add the softened 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 several hours, until solid. Now for the crumble. Heat the 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. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then break into pieces into irregular pieces. For the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the syrup thickens slightly syrupy. Remove from the heat and allow to cool slightly. Finally, top each panna cotta onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.