🔗 Share this article

It's my conviction that the new year calls for a tasty finale. At a time that can be grey skies, a spark of joy can lift spirits. I'm not suggesting dense confections, but something like this refreshing set custard is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields a generous amount of topping for this dessert. Keep the leftovers in an sealed jar for a handy crispy treat 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

First, place the gelatine sheets in a small bowl of cold water. Let them sit for 5 minutes or so, until softened. Afterwards, discard the water 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 without letting it boil. Remove from the heat and stir in the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into individual ramekins and chill in the fridge for at least two hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. In a mixing 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. Pour it onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then crumble it up into rustic chunks.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the liquid reduces like a glaze. Turn off the heat and allow to cool slightly.

Finally, top each panna cotta onto the chilled desserts. Finish with the tahini crumble and serve immediately.