🔗 Share this article

It's my conviction that the new year isn't complete without a delightful dessert. During a month that can be dreary weather, a spark of joy is essential. This isn't about anything overly rich, but something like this refreshing set custard hits the spot. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare more crumble than needed for four servings. Store the remainder in an sealed jar to enjoy as a crispy treat 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

First, place the gelatine sheets in a little dish of cool water. Let them sit for about five minutes, until they are soft. Then, drain them and remove the extra water. Reserve for later.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Turn off the heat and stir in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and chill in the fridge for several hours, until completely set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then crumble it up into rough bits.

To prepare 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 liquid reduces like a glaze. Remove from the heat and allow to cool slightly.

To serve, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.