An Inspired Creation for Yoghurt Panna Cotta with Tahini-Banana Topping
It's my conviction that January isn't complete without a delightful dessert. In a period often characterised by gloomy days, 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. With a casual look, it could easily pass for a special morning parfait.
Yoghurt Panna Cotta with Tahini-Oat Topping
This recipe yields more crumble than needed for four servings. Save the excess in an airtight container as a ready-made 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. Leave them to soften for 5 minutes or so, until softened. Afterwards, discard the water and press out any excess liquid. Put them to one side.
Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until steaming but not boiling. Take the pan off the stove and whisk in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until smooth. Divide the custard into serving pots and chill in the fridge for several hours, until solid.
While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break it up into irregular pieces.
To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the liquid reduces slightly syrupy. Remove from the heat and set aside to cool.
Finally, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.
