An Inspired Creation for Creamy Yoghurt Custard with Tahini-Banana Topping
My stance is that the new year calls for a tasty finale. In a period that can be grey skies, a little sweetness goes a long way. I'm not suggesting dense confections, but a dessert such as this refreshing set custard hits the spot. With a casual look, it could easily pass for a decadent yoghurt bowl.
Creamy Yoghurt Custard with Banana and Tahini Crumble
Prepare extra crumble mixture for this dessert. Keep the leftovers in an airtight container for a handy textured garnish 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 small bowl of cool water. Allow them to soak for roughly 5 mins, until softened. Then, drain them and remove remaining moisture. Put them to one side.
Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Remove from the heat and whisk in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Spoon the blend into four small glasses and place in the refrigerator for several hours, until completely set.
Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking 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 combine well so everything is well covered. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then break it up into irregular pieces.
Next, cook the bananas: using a saucepan, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the mixture becomes like a glaze. Take off the stove and let it cool a bit.
For assembly, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and serve immediately.
