🔗 Share this article

I firmly believe that January still deserves a sweet treat. During a month typically filled with grey skies, a small indulgence is essential. I'm not suggesting decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. At first sight, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Keep the leftovers in an sealed jar to enjoy as a crispy treat for future use.

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 ramekin of cold water. Leave them to soften for about five minutes, until pliable. Next, pour off the water and remove the extra water. Reserve for later.

Place in a pan, add 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 squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Divide the custard into four small glasses and place in the refrigerator for at least two hours, until completely set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then crumble it up into rustic chunks.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the liquid reduces slightly syrupy. Remove from the heat and let it cool a bit.

To serve, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and serve immediately.