🔗 Share this article Benjamina Ebuehi's Recipe for Yoghurt Panna Cotta with Banana and Tahini Crumble It's my conviction that the first month isn't complete without a delightful dessert. At a time often characterised by gloomy days, a small indulgence can lift spirits. This isn't about dense confections, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. At first sight, it might be mistaken for a fancy breakfast pot. Yoghurt Panna Cotta with Banana and Tahini Crumble You'll have extra crumble mixture for this dessert. Save the excess in an tightly-closed tub as a ready-made crunchy snack 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 Soak the gelatine sheets in a ramekin of cool water. Let them sit for 5 minutes or so, until pliable. Then, drain them and gently squeeze out any excess liquid. Put them to one side. Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Take the pan off the stove and whisk in the squeezed gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and chill in the fridge for a couple of 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 baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then break it up into rough bits. Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the liquid reduces like a glaze. Turn off the heat and let it cool a bit. To serve, spoon the warm bananas on top of the custards. Finish with the tahini crumble and enjoy straight away.