🔗 Share this article A Delicious Creation for Yoghurt Panna Cotta with Tahini-Banana Topping My stance is that January isn't complete without a tasty finale. In a period that can be gloomy days, a spark of joy goes a long way. I'm not suggesting decadent, heavy desserts, but something like this refreshing set custard is absolutely perfect. With a casual look, it could easily pass for a special morning parfait. Yoghurt Panna Cotta with Tahini-Oat Topping Prepare a generous amount of topping for the panna cotta. Keep the leftovers 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 Soak the gelatine sheets in a small bowl of cold water. Leave them to soften for 5 minutes or so, until pliable. Then, drain them and gently squeeze out the extra water. Reserve for later. Place in a pan, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Take the pan off the stove and stir in the squeezed gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Pour the mixture into individual ramekins and place in the refrigerator for a couple of hours, until completely 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. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until golden brown. Remove from the oven, allow to cool fully, then break it up into irregular pieces. Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the mixture becomes slightly syrupy. Turn off the heat and allow to cool slightly. Finally, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.