🔗 Share this article

My stance is that the new year calls for a sweet treat. In a period that can be gloomy days, a spark of joy is essential. I'm not suggesting anything overly rich, but a dessert such as this refreshing set custard hits the spot. With a casual look, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have extra crumble mixture for four servings. Store the remainder in an sealed jar as a ready-made 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 ramekin of cool water. Allow them to soak for roughly 5 mins, until pliable. Afterwards, discard the water and press out the extra water. Set them aside.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Remove from the heat and whisk in the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into serving pots and chill in the fridge for a couple of hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is well covered. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then break into pieces into irregular pieces.

To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the liquid reduces like a glaze. Turn off the heat and set aside to cool.

For assembly, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and serve immediately.