Benjamina Ebuehi's Creation for Creamy Yoghurt Custard with Tahini-Banana Topping

It's my conviction that the new year calls for a sweet treat. In a period typically filled with grey skies, a little sweetness can lift spirits. This isn't about anything overly rich, but something like this creamy yoghurt-based dessert hits the spot. With a casual look, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have a generous amount of topping for four servings. Store the remainder in an sealed jar to enjoy as a 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

Begin by putting the gelatine sheets in a small bowl of chilled water. Allow them to soak for about five minutes, until softened. Afterwards, discard the water and gently squeeze out remaining moisture. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Remove from the heat and add the softened gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Divide the custard into serving pots and refrigerate for at least two hours, until completely set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large 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. Spread the mixture onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break it up into rough bits.

To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the syrup thickens a bit sticky. Remove from the heat and allow to cool slightly.

For assembly, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.