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

My stance is that January isn't complete without a sweet treat. During a month that can be grey skies, a little sweetness can lift spirits. I'm not suggesting dense confections, but a dessert such as this refreshing set custard hits the spot. At first sight, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare more crumble than needed for the panna cotta. Save the excess in an tightly-closed tub as a ready-made textured garnish 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 ramekin of cool water. Leave them to soften for roughly 5 mins, until pliable. Afterwards, discard the water and remove the extra water. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Remove from the heat and stir in the prepared gelatine until it is totally melted. Then, mix in the Greek yoghurt thoroughly. Divide the custard into individual ramekins and place in the refrigerator for at least two hours, until solid.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then stir until coated so everything is nicely mixed. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then break it up into irregular pieces.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the syrup thickens slightly syrupy. Turn off the heat and set aside to cool.

Finally, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.