🔗 Share this article Benjamina Ebuehi's Recipe for Yoghurt Panna Cotta with Banana and Tahini Crumble My stance is that January isn't complete without a tasty finale. In a period often characterised by gloomy days, a small indulgence can lift spirits. Granted, I'm not after decadent, heavy desserts, but the likes of this refreshing set custard fits the bill perfectly. If you glance quickly, it might be mistaken for a special morning parfait. Yoghurt Panna Cotta with Tahini-Oat Topping This recipe yields a generous amount of topping for the panna cotta. Keep the leftovers in an tightly-closed tub as a ready-made 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 Begin by putting the gelatine sheets in a little dish of chilled water. Allow them to soak for roughly 5 mins, until pliable. Afterwards, discard the water and remove remaining moisture. Set them aside. Place in a pan, combine the cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Turn off the heat and stir in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into four small glasses and refrigerate for several hours, until firmly set. While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break into pieces into irregular pieces. Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the mixture becomes like a glaze. Take off the stove and let it cool a bit. Finally, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and dig in.