An Inspired Recipe for Creamy Yoghurt Custard with Banana and Tahini Crumble

My stance is that the first month still deserves a delightful dessert. During a month that can be dreary weather, a little sweetness is essential. Granted, I'm not after anything overly rich, but something like this refreshing set custard hits the spot. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have extra crumble mixture for four servings. Keep the leftovers in an airtight container as a ready-made textured garnish 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

Soak the gelatine sheets in a ramekin of cool water. Let them sit for roughly 5 mins, until they are soft. Next, pour off the water and remove remaining moisture. Put them to one side.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Remove from the heat and add the squeezed gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Spoon the blend into serving pots and chill in the fridge for a couple of hours, until completely set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then crumble it up into rough bits.

To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the mixture becomes slightly syrupy. Remove from the heat and allow to cool slightly.

Finally, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and serve immediately.