🔗 Share this article Benjamina Ebuehi's Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping It's my conviction that January still deserves a sweet treat. At a time typically filled with gloomy days, a little sweetness is essential. Granted, I'm not after anything overly rich, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. At first sight, it could easily pass for a special morning parfait. Creamy Yoghurt Custard with Tahini-Oat Topping This recipe yields more crumble than needed for the panna cotta. Save the excess in an sealed jar 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 Begin by putting the gelatine sheets in a little dish of chilled water. Allow them to soak for about five minutes, until they are soft. Then, drain them and press out remaining moisture. Set them aside. Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Remove from the heat and add the softened gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Pour the mixture into serving pots and chill in the fridge for several hours, until solid. While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then crumble it up into rustic chunks. Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the syrup thickens slightly syrupy. Turn off the heat and let it cool a bit. For assembly, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and dig in.