🔗 Share this article

I firmly believe that the first month still deserves a sweet treat. During a month that can be dreary weather, a little sweetness can lift spirits. I'm not suggesting anything overly rich, but a dessert such as this light yoghurt panna cotta hits the spot. At first sight, it resembles a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare extra crumble mixture for four servings. Save the excess in an sealed jar to enjoy as a crispy treat another time.

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 they are soft. Next, pour off the water and gently squeeze out remaining moisture. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Take the pan off the stove and add the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and place in the refrigerator for at least two hours, until completely set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray 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 combine well so everything is well covered. Tip the blend 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 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 soften slightly and the mixture becomes slightly syrupy. Take off the stove and allow to cool slightly.

For assembly, top each panna cotta on top of the custards. Finish with the tahini crumble and enjoy straight away.