A Delicious Creation for Yoghurt Panna Cotta with Tahini-Banana Topping
It's my conviction that the new year isn't complete without a delightful dessert. During a month that can be grey skies, a little sweetness is essential. This isn't about decadent, heavy desserts, but something like this light yoghurt panna cotta is absolutely perfect. If you glance quickly, it resembles a special morning parfait.
Yoghurt Panna Cotta with Tahini-Oat Topping
You'll have a generous amount of topping for four servings. Store the remainder in an tightly-closed tub as a ready-made 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
Soak the gelatine sheets in a ramekin of chilled water. Allow them to soak for about five minutes, until softened. Afterwards, discard the water and press out remaining moisture. Put them to one side.
Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Turn off the heat and add the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into serving pots and chill in the fridge for at least two hours, until firmly set.
While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then break it up into irregular pieces.
To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the liquid reduces a bit sticky. Take off the stove and let it cool a bit.
To serve, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and dig in.
