🔗 Share this article

My stance is that the first month calls for a sweet treat. In a period often characterised by grey skies, a spark of joy goes a long way. I'm not suggesting anything overly rich, but something like this light yoghurt panna cotta is absolutely perfect. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for this dessert. Store the remainder in an tightly-closed tub to enjoy as a 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 ramekin of cold water. Allow them to soak for 5 minutes or so, until they are soft. Then, drain them and press out remaining moisture. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Turn off the heat and add the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Spoon the blend into four small glasses and place in the refrigerator for at least two hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is nicely mixed. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then break into pieces into rustic chunks.

To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they are tender and the syrup thickens a bit sticky. Turn off the heat and allow to cool slightly.

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