🔗 Share this article Benjamina Ebuehi's Creation for Creamy Yoghurt Custard with Tahini-Banana Topping My stance is that the first month isn't complete without a delightful dessert. During a month that can be dreary weather, a spark of joy goes a long way. This isn't about decadent, heavy desserts, but something like this light yoghurt panna cotta fits the bill perfectly. With a casual look, it resembles a decadent yoghurt bowl. Yoghurt Panna Cotta with Banana and Tahini Crumble You'll have extra crumble mixture for the panna cotta. Keep the leftovers in an sealed jar as a ready-made textured garnish later on. 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. Let them sit 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. Warm over a low flame until hot without letting it boil. Take the pan off the stove and whisk in the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and refrigerate for at least two 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 baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break it up into rough bits. For the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the mixture becomes like a glaze. Remove from the heat and allow to cool slightly. For assembly, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.