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An Inspired Recipe for Creamy Yoghurt Custard with Banana and Tahini Crumble
It's my conviction that the first month isn't complete without a tasty finale. During a month that can be grey skies, a little sweetness is essential. Granted, I'm not after anything overly rich, but the likes of this creamy yoghurt-based dessert hits the spot. At first sight, it might be mistaken for a decadent yoghurt bowl.
Yoghurt Panna Cotta with Tahini-Oat Topping
Prepare more crumble than needed for the panna cotta. Save the excess in an tightly-closed tub to enjoy as a crunchy snack for future use.
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 little dish of cool water. Leave them to soften for about five minutes, until softened. Next, pour off the water and press out the extra water. Set them aside.
In a small saucepan, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Remove from the heat and add the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until well combined. 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 baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then break it up into rustic chunks.
To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the mixture becomes slightly syrupy. Remove from the heat and set aside to cool.
Finally, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and dig in.
Clarence Scott
Elara is a passionate esports journalist with over a decade of experience covering major gaming events and trends.
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