🔗 Share this article Benjamina Ebuehi's Recipe for Yoghurt Panna Cotta with Tahini-Banana Topping My stance is that the first month isn't complete without a tasty finale. At a time typically filled with dreary weather, a spark of joy can lift spirits. This isn't about decadent, heavy desserts, but something like this creamy yoghurt-based dessert is absolutely perfect. At first sight, it might be mistaken for a decadent yoghurt bowl. Creamy Yoghurt Custard with Tahini-Oat Topping Prepare a generous amount of topping for this dessert. Store the remainder in an tightly-closed tub to enjoy as a 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 ramekin of chilled water. Leave them to soften for roughly 5 mins, until they are soft. Next, pour off the water and press out remaining moisture. Set them aside. Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Turn off the heat and stir in the prepared gelatine until it is totally melted. Then, mix in the Greek yoghurt until well combined. Divide the custard into individual ramekins and place in the refrigerator for several hours, until completely set. Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then crumble it up into rough bits. To prepare the bananas: in a small pan, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the mixture becomes a bit sticky. Turn off the heat and let it cool a bit. To serve, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.