An Inspired Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping
It's my conviction that the first month calls for a delightful dessert. In a period that can be dreary weather, a little sweetness goes a long way. I'm not suggesting decadent, heavy desserts, but the likes of this refreshing set custard fits the bill perfectly. With a casual look, it resembles a special morning parfait.
Yoghurt Panna Cotta with Tahini-Oat Topping
You'll have more crumble than needed for the panna cotta. Save the excess in an sealed jar for a handy crunchy snack 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
Begin by putting the gelatine sheets in a little dish of chilled water. Allow them to soak for roughly 5 mins, until pliable. Then, drain them and press out the extra water. Set them aside.
In a small saucepan, 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 prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into serving pots and chill in the fridge for at least two hours, until completely set.
While that chills, make the crumble. Preheat your 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. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break it up into rough bits.
For the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the liquid reduces slightly syrupy. Turn off the heat and set aside to cool.
For assembly, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.
