🔗 Share this article Benjamina Ebuehi's Recipe for Yoghurt Panna Cotta with Banana and Tahini Crumble I firmly believe that the new year still deserves a tasty finale. In a period often characterised by gloomy days, a small indulgence can lift spirits. Granted, I'm not after decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert hits the spot. With a casual look, it resembles a decadent yoghurt bowl. Creamy Yoghurt Custard with Tahini-Oat Topping Prepare more crumble than needed for this dessert. Save the excess in an airtight container for a handy 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 cool water. Let them sit for about five minutes, until pliable. Afterwards, discard the water and remove any excess liquid. Set them aside. Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Remove from the heat and whisk in the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Pour the mixture into individual ramekins and refrigerate for at least two hours, until completely set. Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Combine in a 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 baking tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then crumble it up into rough bits. For the bananas: using a saucepan, combine 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. Turn off the heat and allow to cool slightly. To serve, divide the banana mixture on top of the custards. Finish with the tahini crumble and serve immediately.