An Inspired Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping
I firmly believe that January still deserves a delightful dessert. In a period that can be grey skies, a little sweetness can lift spirits. Granted, I'm not after anything overly rich, but the likes of this refreshing set custard is absolutely perfect. If you glance quickly, it might be mistaken for a special morning parfait.
Creamy Yoghurt Custard with Banana and Tahini Crumble
This recipe yields extra crumble mixture 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 little dish of cool water. Leave them to soften for 5 minutes or so, until pliable. Then, drain them and press out any excess liquid. Reserve for later.
Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Remove from the heat and add the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into four small glasses and place in the refrigerator for a couple of hours, until solid.
While that chills, make the crumble. Heat the 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. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break into pieces into rough bits.
Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the liquid reduces like a glaze. Remove from the heat and allow to cool slightly.
To serve, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.
