🔗 Share this article

It's my conviction that the first month calls for a tasty finale. In a period often characterised by gloomy days, a spark of joy can lift spirits. This isn't about decadent, heavy desserts, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields a generous amount of topping for the panna cotta. Save the excess in an airtight container as a ready-made crispy treat 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

First, place the gelatine sheets in a ramekin of cold water. Allow them to soak for about five minutes, until pliable. Next, pour off the water and press out remaining moisture. Put them to one side.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Turn off the heat and stir in the prepared gelatine until it is totally melted. Then, mix in the Greek yoghurt until well combined. Spoon the blend into serving pots and chill in the fridge for a couple of hours, until completely set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is evenly coated. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then crumble it up into rustic chunks.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the liquid reduces slightly syrupy. Take off the stove and set aside to cool.

Finally, top each panna cotta on top of the custards. Finish with the tahini crumble and dig in.