Benjamina Ebuehi's Creation for Yoghurt Panna Cotta with Banana and Tahini Crumble

It's my conviction that the new year isn't complete without a sweet treat. At a time that can be grey skies, a small indulgence is essential. This isn't about anything overly rich, but something like this refreshing set custard fits the bill perfectly. With a casual look, it resembles a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have a generous amount of topping for this dessert. Save the excess in an airtight container for a handy 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

First, place the gelatine sheets in a small bowl of chilled water. Let them sit for about five minutes, until pliable. Afterwards, discard the water and remove any excess liquid. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Turn off the heat and stir in the squeezed gelatine until it is totally melted. Then, mix in the Greek yoghurt until well combined. Spoon the blend into serving pots and refrigerate for a couple of hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then crumble it up into rustic chunks.

Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the liquid reduces a bit sticky. Turn off the heat and set aside to cool.

For assembly, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and enjoy straight away.