Benjamina Ebuehi's Creation for Creamy Yoghurt Custard with Banana and Tahini Crumble

My stance is that January isn't complete without a sweet treat. In a period often characterised by gloomy days, a spark of joy goes a long way. Granted, I'm not after dense confections, but the likes of this light yoghurt panna cotta hits the spot. With a casual look, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields extra crumble mixture for this dessert. Store the remainder in an airtight container to enjoy as a textured garnish 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 small bowl of chilled water. Let them sit for roughly 5 mins, until they are soft. Next, pour off the water and remove remaining moisture. Set them aside.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming taking care not to boil. Remove from the heat and whisk in the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Pour the mixture into four small glasses and refrigerate for several hours, until solid.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then mix thoroughly so everything is well covered. Spread the mixture onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then break into pieces into irregular pieces.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the syrup thickens a bit sticky. Turn off the heat and set aside to cool.

Finally, top each panna cotta on top of the custards. Sprinkle over the tahini crumble and enjoy straight away.

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Benjamina Ebuehi's Creation for Creamy Yoghurt Custard with Banana and Tahini Crumble

Creamy Yoghurt Custard with Tahini-Oat Topping

For the Panna Cotta

For the Tahini Crumble

Method

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