🔗 Share this article

It's my conviction that the new year calls for a tasty finale. In a period typically filled with dreary weather, a spark of joy goes a long way. I'm not suggesting decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert hits the spot. If you glance quickly, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for four servings. Save the excess in an tightly-closed tub for a handy textured garnish 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

Soak the gelatine sheets in a ramekin of cool water. Leave them to soften for about five minutes, until pliable. Afterwards, discard the water and remove the extra water. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Remove from the heat and add the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Pour the mixture into serving pots and place in the refrigerator for at least two hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break into pieces into rough bits.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the mixture becomes slightly syrupy. Turn off the heat and allow to cool slightly.

Finally, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.