Benjamina Ebuehi's Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping
My stance is that the first month still deserves a delightful dessert. At a time typically filled with grey skies, a little sweetness goes a long way. This isn't about decadent, heavy desserts, but something like this light yoghurt panna cotta is absolutely perfect. With a casual look, it could easily pass for a decadent yoghurt bowl.
Yoghurt Panna Cotta with Tahini-Oat Topping
Prepare more crumble than needed for this dessert. Save the excess in an airtight container 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
Soak the gelatine sheets in a small bowl of cold water. Allow them to soak for 5 minutes or so, until softened. Then, drain them and gently squeeze out any excess liquid. Put them to one side.
Using a small pot, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Turn off the heat and stir in the prepared gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Divide the custard into four small glasses and chill in the fridge for several hours, until solid.
Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is well covered. Pour it onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then break into pieces into irregular pieces.
Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the syrup thickens a bit sticky. Take off the stove and allow to cool slightly.
Finally, top each panna cotta onto the chilled desserts. Finish with the tahini crumble and dig in.
