🔗 Share this article

It's my conviction that January isn't complete without a sweet treat. At a time that can be gloomy days, a spark of joy can lift spirits. Granted, I'm not after dense confections, but the likes of this light yoghurt panna cotta is absolutely perfect. With a casual look, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Save the excess in an airtight container to enjoy as a textured garnish 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

Begin by putting the gelatine sheets in a small bowl of cool water. Let them sit for about five minutes, until they are soft. Afterwards, discard the water and remove the extra water. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Take the pan off the stove and stir in the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Pour the mixture 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. Prepare a tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then crumble it up into rough bits.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the syrup thickens like a glaze. Turn off the heat and allow to cool slightly.

To serve, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and dig in.