Benjamina Ebuehi's Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping
My stance is that January isn't complete without a sweet treat. At a time often characterised by gloomy days, a little sweetness is essential. I'm not suggesting anything overly rich, but something like this refreshing set custard is absolutely perfect. If you glance quickly, it could easily pass for a special morning parfait.
Yoghurt Panna Cotta with Tahini-Oat Topping
You'll have a generous amount of topping for this dessert. Keep the leftovers in an tightly-closed tub 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
Soak the gelatine sheets in a ramekin of chilled water. Allow them to soak for roughly 5 mins, until they are soft. Then, drain them and press out the extra water. Set them aside.
Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot taking care not to boil. Turn off the heat and stir in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until smooth. Divide the custard into individual ramekins and refrigerate for several hours, until solid.
Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Remove from the oven, let it cool completely, then break it up into rustic chunks.
To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the mixture becomes slightly syrupy. Turn off the heat and set aside to cool.
For assembly, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and dig in.
