🔗 Share this article

My stance is that the new year calls for a tasty finale. During a month that can be dreary weather, a spark of joy is essential. I'm not suggesting anything overly rich, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields a generous amount of topping for this dessert. Store the remainder in an sealed jar for a handy crispy treat 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 ramekin of cold water. Let them sit for about five minutes, until pliable. Next, pour off the water and press out remaining moisture. Reserve for later.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Remove from the heat and add the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Pour the mixture into four small glasses and chill in the fridge for a couple of hours, until completely set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then crumble it up into irregular pieces.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the liquid reduces a bit sticky. Take off the stove and let it cool a bit.

To serve, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and dig in.