🔗 Share this article Benjamina Ebuehi's Recipe for Creamy Yoghurt Custard with Banana and Tahini Crumble I firmly believe that the new year isn't complete without a delightful dessert. At a time that can be gloomy days, a spark of joy is essential. I'm not suggesting decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it could easily pass for a decadent yoghurt bowl. Yoghurt Panna Cotta with Tahini-Oat Topping This recipe yields more crumble than needed for four servings. Keep the leftovers in an airtight container as a ready-made crispy treat 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 Soak the gelatine sheets in a little dish of cool water. Leave them to soften for 5 minutes or so, until they are soft. Next, pour off the water and press out remaining moisture. Reserve for later. In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Turn off the heat and whisk in the squeezed gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Pour the mixture into serving pots and refrigerate for at least two hours, until firmly set. Now for 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. Toss to blend. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Remove from the oven, allow to cool fully, then break it up into rough bits. Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the liquid reduces slightly syrupy. Turn off the heat and let it cool a bit. Finally, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.