Benjamina Ebuehi's Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping

My stance is that the first month isn't complete without a tasty finale. During a month often characterised by gloomy days, a spark of joy can lift spirits. This isn't about anything overly rich, but something like this refreshing set custard hits the spot. With a casual look, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields more crumble than needed for the panna cotta. Save the excess in an sealed jar to enjoy as a crispy treat 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. Allow them to soak for 5 minutes or so, until they are soft. Afterwards, discard the water and remove any excess liquid. Set them aside.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Remove from the heat and add the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and place in the refrigerator for several hours, until completely set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break it up into irregular pieces.

Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the syrup thickens a bit sticky. Turn off the heat and let it cool a bit.

For assembly, spoon the warm bananas on top of the custards. Finish with the tahini crumble and serve immediately.