A Delicious Recipe for Creamy Yoghurt Custard with Banana and Tahini Crumble

My stance is that January calls for a delightful dessert. During a month typically filled with dreary weather, a small indulgence can lift spirits. Granted, I'm not after dense confections, but something like this refreshing set custard is absolutely perfect. At first sight, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields extra crumble mixture for the panna cotta. Store the remainder in an airtight container to enjoy as a crunchy snack 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

Begin by putting the gelatine sheets in a little dish of cool water. Allow them to soak for 5 minutes or so, until they are soft. Afterwards, discard the water and remove any excess liquid. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Remove from the heat and whisk in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Divide the custard into individual ramekins and chill in the fridge for at least two hours, until solid.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then break into pieces into irregular pieces.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the liquid reduces slightly syrupy. Take off the stove and allow to cool slightly.

Finally, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and enjoy straight away.