An Inspired Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping

My stance is that the first month still deserves a delightful dessert. At a time typically filled with grey skies, a little sweetness can lift spirits. Granted, I'm not after anything overly rich, but the likes of this refreshing set custard is absolutely perfect. At first sight, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have extra crumble mixture for four servings. Store the remainder in an airtight container for a handy 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

Begin by putting the gelatine sheets in a small bowl of cool water. Let them sit for 5 minutes or so, until they are soft. Next, pour off the water and press out the extra water. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Take the pan off the stove and add the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Divide the custard into four small glasses and chill in the fridge for at least two hours, until firmly set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then combine well so everything is evenly coated. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then crumble it up into rustic chunks.

Next, cook 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 syrup thickens a bit sticky. Remove from the heat and let it cool a bit.

Finally, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.