Benjamina Ebuehi's Recipe for Yoghurt Panna Cotta with Tahini-Banana Topping

It's my conviction that January isn't complete without a tasty finale. In a period that can be dreary weather, a small indulgence can lift spirits. Granted, I'm not after decadent, heavy desserts, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields extra crumble mixture for the panna cotta. Store the remainder in an airtight container as a ready-made 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

First, place the gelatine sheets in a small bowl of cool water. Allow them to soak for about five minutes, until softened. Then, drain them and press out remaining moisture. Put them to one side.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Turn off the heat and whisk in the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Pour the mixture into four small glasses and chill in the fridge for a couple of hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. In a mixing 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 evenly coated. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break into pieces into irregular pieces.

Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the mixture becomes slightly syrupy. Take off the stove and let it cool a bit.

For assembly, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and dig in.