🔗 Share this article

I firmly believe that the new year isn't complete without a sweet treat. During a month typically filled with gloomy days, a little sweetness goes a long way. I'm not suggesting dense confections, but the likes of this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for four servings. Keep the leftovers in an airtight container to enjoy as a 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 small bowl of cold water. Let them sit for about five minutes, until they are soft. Next, pour off the water and remove remaining moisture. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Remove from the heat and stir in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and place in the refrigerator 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. Mix well to combine. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then crumble it up into rustic chunks.

To prepare the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the liquid reduces slightly syrupy. Remove from the heat and set aside to cool.

Finally, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and serve immediately.