🔗 Share this article An Inspired Recipe for Yoghurt Panna Cotta with Banana and Tahini Crumble It's my conviction that the first month isn't complete without a sweet treat. At a time typically filled with dreary weather, a small indulgence is essential. I'm not suggesting dense confections, but something like this creamy yoghurt-based dessert fits the bill perfectly. With a casual look, it might be mistaken for a special morning parfait. Yoghurt Panna Cotta with Tahini-Oat Topping This recipe yields more crumble than needed for the panna cotta. Keep the leftovers in an tightly-closed tub for a handy 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 little dish of cool water. Let them sit for roughly 5 mins, until they are soft. Afterwards, discard the water and remove any excess liquid. Set them aside. Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming taking care not to boil. Remove from the heat and stir in the prepared gelatine until it is totally melted. Then, mix in the Greek yoghurt until well combined. Pour the mixture into individual ramekins and place in the refrigerator for a couple of hours, until firmly set. Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then stir until coated so everything is well covered. Pour it onto the baking tray and cook for 18 to 22 minutes, until golden brown. Once baked, cool entirely, then break it up into rough bits. For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the syrup thickens a bit sticky. Remove from the heat and allow to cool slightly. For assembly, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.