🔗 Share this article A Delicious Creation for Yoghurt Panna Cotta with Banana and Tahini Crumble It's my conviction that January isn't complete without a tasty finale. At a time typically filled with dreary weather, a spark of joy can lift spirits. This isn't about decadent, heavy desserts, but something like this refreshing set custard is absolutely perfect. At first sight, it resembles a decadent yoghurt bowl. Yoghurt Panna Cotta with Tahini-Oat Topping You'll have extra crumble mixture for this dessert. Keep the leftovers in an airtight container for a handy 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 cold water. Let them sit for about five minutes, until pliable. Next, pour off the water and remove any excess liquid. Set them aside. Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Turn off the heat and add the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and place in the refrigerator for a couple of hours, until completely set. While that chills, make the crumble. Preheat your 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. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then crumble it up into rough bits. For the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the mixture becomes slightly syrupy. Remove from the heat and allow to cool slightly. Finally, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.