A Delicious Recipe for Yoghurt Panna Cotta with Tahini-Banana Topping

I firmly believe that the new year still deserves a sweet treat. In a period that can be dreary weather, a small indulgence can lift spirits. This isn't about dense confections, but something like this light yoghurt panna cotta fits the bill perfectly. With a casual look, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

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

Soak the gelatine sheets in a small bowl of cool water. Allow them to soak for roughly 5 mins, until pliable. Afterwards, discard the water and remove remaining moisture. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Remove from the heat and whisk in the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into individual ramekins and refrigerate for several hours, until completely set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then crumble it up into rustic chunks.

Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and cook until they begin to soften and the mixture becomes slightly syrupy. Take off the stove and allow to cool slightly.

For assembly, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and dig in.