🔗 Share this article An Inspired Recipe for Creamy Yoghurt Custard with Banana and Tahini Crumble It's my conviction that the first month still deserves a tasty finale. During a month typically filled with gloomy days, a little sweetness goes a long way. Granted, I'm not after dense confections, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot. Creamy Yoghurt Custard with Banana and Tahini Crumble This recipe yields more crumble than needed for this dessert. Keep the leftovers in an sealed jar to enjoy as a crispy treat 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 ramekin of chilled water. Let them sit for roughly 5 mins, until they are soft. Next, pour off the water and remove any excess liquid. Put them to one side. Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Turn off the heat and stir in the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and refrigerate for at least two hours, until completely set. Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break into pieces into irregular pieces. To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the mixture becomes slightly syrupy. Turn off the heat and let it cool a bit. To serve, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.