🔗 Share this article

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 decadent, heavy desserts, but the likes of this refreshing set custard is absolutely perfect. At first sight, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have a generous amount of topping for the panna cotta. Store the remainder in an sealed jar as a ready-made crunchy snack 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

Begin by putting the gelatine sheets in a little dish of chilled water. Let them sit for 5 minutes or so, until they are soft. Afterwards, discard the water and gently squeeze out the extra water. Reserve for later.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming without letting it boil. Take the pan off the stove and stir in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Spoon the blend into serving pots and chill in the fridge for a couple of hours, until solid.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is well covered. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then break into pieces into irregular pieces.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the mixture becomes like a glaze. Remove from the heat and let it cool a bit.

For assembly, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.