My stance is that the new year still deserves a sweet treat. In a period typically filled with dreary weather, a small indulgence goes a long way. Granted, I'm not after anything overly rich, but a dessert such as this light yoghurt panna cotta is absolutely perfect. At first sight, it resembles a decadent yoghurt bowl.
Creamy Yoghurt Custard with Banana and Tahini Crumble
Prepare more crumble than needed for four servings. Store the remainder in an tightly-closed tub 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
Soak the gelatine sheets in a ramekin of chilled water. Allow them to soak for 5 minutes or so, until pliable. Afterwards, discard the water and gently squeeze out any excess liquid. Set them aside.
Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Remove from the heat and whisk in the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Divide the custard into serving pots and chill in the fridge for at least two hours, until firmly set.
While that chills, make the crumble. Heat the 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. Mix well to combine. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then break it up into irregular pieces.
To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the syrup thickens like a glaze. Turn off the heat and let it cool a bit.
For assembly, top each panna cotta over the set panna cottas. Finish with the tahini crumble and enjoy straight away.
