A Delicious Recipe for Yoghurt Panna Cotta with Banana and Tahini Crumble

I firmly believe that the new year isn't complete without a sweet treat. In a period that can be dreary weather, 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. With a casual look, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields a generous amount of topping for the panna cotta. Keep the leftovers in an sealed jar to enjoy as a crispy treat 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 little dish of cold water. Allow them to soak for roughly 5 mins, until pliable. Next, pour off the water and remove any excess liquid. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Remove from the heat and add the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Divide the custard into individual ramekins and place in the refrigerator for a couple of hours, until firmly set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is evenly coated. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then crumble it up into irregular pieces.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender 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. Sprinkle over the tahini crumble and enjoy straight away.