An Inspired Creation for Yoghurt Panna Cotta with Tahini-Banana Topping
I firmly believe that the first month calls for a sweet treat. In a period often characterised by dreary weather, a spark of joy goes a long way. This isn't about decadent, heavy desserts, but the likes of this refreshing set custard hits the spot. With a casual look, it could easily pass for a decadent yoghurt bowl.
Creamy Yoghurt Custard with Tahini-Oat Topping
Prepare a generous amount of topping for four servings. Keep the leftovers in an airtight container for a handy 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
First, place the gelatine sheets in a little dish of cool water. Allow them to soak for about five minutes, until pliable. Then, drain them and remove the extra water. Set them aside.
Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Remove from the heat and add the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into serving pots and chill in the fridge for at least two hours, until solid.
Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then break it up into irregular pieces.
Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the syrup thickens a bit sticky. Turn off the heat and set aside to cool.
For assembly, top each panna cotta on top of the custards. Finish with the tahini crumble and dig in.
