🔗 Share this article A Delicious Recipe for Yoghurt Panna Cotta with Tahini-Banana Topping I firmly believe that the new year calls for a tasty finale. During a month typically filled with gloomy days, a small indulgence is essential. Granted, I'm not after decadent, heavy desserts, but the likes of this light yoghurt panna cotta fits the bill perfectly. With a casual look, it resembles a fancy breakfast pot. Yoghurt Panna Cotta with Banana and Tahini Crumble This recipe yields more crumble than needed for this dessert. Save the excess in an tightly-closed tub for a handy crunchy snack 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 small bowl of cold water. Let them sit for about five minutes, until pliable. Afterwards, discard the water and gently squeeze out remaining moisture. Set them aside. In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it 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 individual ramekins and place in the refrigerator for at least two hours, until solid. While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break into pieces into rough bits. Next, cook the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the mixture becomes slightly syrupy. Turn off the heat and set aside to cool. For assembly, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.