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An Inspired Creation for Creamy Yoghurt Custard with Tahini-Banana Topping
I firmly believe that the new year calls for a sweet treat. In a period often characterised by dreary weather, a little sweetness can lift spirits. Granted, I'm not after decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it resembles a fancy breakfast pot.
Creamy Yoghurt Custard with Banana and Tahini Crumble
You'll have extra crumble mixture for four servings. Store the remainder in an tightly-closed tub for a handy 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 small bowl of cool water. Let them sit for roughly 5 mins, until they are soft. Then, drain them and gently squeeze out the extra water. Reserve for later.
In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Take the pan off the stove and add the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Spoon the blend into four small glasses and chill in the fridge for at least two hours, until completely set.
Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. In a mixing 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 nicely mixed. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then break it up into rustic chunks.
Next, cook the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the mixture becomes slightly syrupy. Take off the stove and set aside to cool.
For assembly, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.
Rita Davis
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