🔗 Share this article A Delicious Creation for Yoghurt Panna Cotta with Tahini-Banana Topping My stance is that the new year calls for a tasty finale. During a month often characterised by dreary weather, a small indulgence can lift spirits. Granted, I'm not after decadent, heavy desserts, but something like this light yoghurt panna cotta is absolutely perfect. With a casual look, it could easily pass for a decadent yoghurt bowl. Yoghurt Panna Cotta with Banana and Tahini Crumble You'll have extra crumble mixture for this dessert. Keep the leftovers in an airtight container 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. Allow them to soak for roughly 5 mins, until they are soft. Then, drain them 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. Warm over a low flame until hot without letting it boil. Take the pan off the stove and add the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and chill in the fridge for at least two hours, until solid. 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. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. 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 nicely browned. Remove from the oven, let it cool completely, then break into pieces into rustic chunks. For the bananas: using a saucepan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the liquid reduces a bit sticky. Take off the stove and allow to cool slightly. For assembly, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and serve immediately.