🔗 Share this article

It's my conviction that the new year still deserves a sweet treat. At a time that can be gloomy days, a small indulgence goes a long way. Granted, I'm not after dense confections, but something like this light yoghurt panna cotta hits the spot. With a casual look, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have a generous amount of topping for this dessert. Save the excess in an tightly-closed tub to enjoy as a 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

Begin by putting the gelatine sheets in a small bowl of cool water. Leave them to soften for 5 minutes or so, until they are soft. Next, pour off the water and press out any excess liquid. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Turn off the heat and stir in the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and refrigerate for several hours, until solid.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then combine well so everything is nicely mixed. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then crumble it up into rough bits.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and cook until they begin to soften and the liquid reduces a bit sticky. Take off the stove and set aside to cool.

To serve, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and serve immediately.