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A Delicious Creation for Yoghurt Panna Cotta with Tahini-Banana Topping
It's my conviction that the new year isn't complete without a tasty finale. In a period typically filled with grey skies, a spark of joy goes a long way. I'm not suggesting anything overly rich, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it could easily pass for a fancy breakfast pot.
Creamy Yoghurt Custard with Banana and Tahini Crumble
You'll have a generous amount of topping for four servings. 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
Soak the gelatine sheets in a little dish of cool water. Allow them to soak for roughly 5 mins, until pliable. Afterwards, discard the water and remove remaining moisture. Put them to one side.
Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Remove from the heat and stir in the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until well combined. Divide the custard into individual ramekins and place in the refrigerator for at least two hours, until firmly set.
Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then stir until coated so everything is well covered. Pour it onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then crumble it up into rustic chunks.
For the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the syrup thickens slightly syrupy. Remove from the heat and set aside to cool.
Finally, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and dig in.
Carl Goodwin
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