Benjamina Ebuehi's Recipe for Yoghurt Panna Cotta with Banana and Tahini Crumble

It's my conviction that the first month calls for a tasty finale. At a time that can be dreary weather, a little sweetness can lift spirits. This isn't about decadent, heavy desserts, but something like this refreshing set custard is absolutely perfect. With a casual look, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare extra crumble mixture for this dessert. Save the excess in an sealed jar to enjoy as a 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 cold water. Allow them to soak for roughly 5 mins, until they are soft. Afterwards, discard the water and remove remaining moisture. Set them aside.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Remove from the heat and add the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Pour the mixture into four small glasses and refrigerate for several hours, until firmly set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then combine well so everything is well covered. Spread the mixture onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break it up into rustic chunks.

For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the mixture becomes a bit sticky. Take off the stove and let it cool a bit.

To serve, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and dig in.