🔗 Share this article

My stance is that the first month isn't complete without a sweet treat. During a month typically filled with dreary weather, a small indulgence is essential. This isn't about anything overly rich, but the likes of this refreshing set custard is absolutely perfect. If you glance quickly, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare a generous amount of topping for four servings. Save the excess in an sealed jar to enjoy as a 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

First, place the gelatine sheets in a little dish of chilled water. Allow them to soak for about five minutes, until they are soft. Then, drain them and press out the extra water. Put them to one side.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Turn off the heat and add the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Spoon the blend into serving pots and chill in the fridge for a couple of hours, until completely set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then stir until coated so everything is evenly coated. Spread the mixture onto the lined sheet and cook for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then break it up into rustic chunks.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the syrup thickens slightly syrupy. Take off the stove and let it cool a bit.

To serve, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and dig in.