🔗 Share this article A Delicious Creation for Creamy Yoghurt Custard with Banana and Tahini Crumble My stance is that the new year isn't complete without a delightful dessert. At a time typically filled with gloomy days, a little sweetness goes a long way. This isn't about decadent, heavy desserts, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it resembles a decadent yoghurt bowl. Creamy Yoghurt Custard with Tahini-Oat Topping Prepare more crumble than needed for this dessert. Save the excess in an airtight container as a ready-made textured garnish another time. 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 chilled water. Allow them to soak for roughly 5 mins, until pliable. Next, pour off the water and gently squeeze out any excess liquid. Set them aside. In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Remove from the heat and stir in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into serving pots and refrigerate for several hours, until firmly set. Now for the crumble. Set 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. Toss to blend. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then break it up into irregular pieces. To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the syrup thickens a bit sticky. Remove from the heat and set aside to cool. Finally, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and serve immediately.