My stance is that the new year calls for a sweet treat. In a period typically filled with grey skies, a spark of joy can lift spirits. Granted, I'm not after anything overly rich, but the likes of this creamy yoghurt-based dessert hits the spot. At first sight, it might be mistaken for a fancy breakfast pot.
Creamy Yoghurt Custard with Tahini-Oat Topping
This recipe yields a generous amount of topping for this dessert. Store the remainder in an sealed jar for a handy 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
Begin by putting the gelatine sheets in a small bowl of chilled water. Let them sit for about five minutes, until they are soft. Next, pour off the water and press out remaining moisture. Set them aside.
Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Remove from the heat and whisk in the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into individual ramekins and chill in the fridge for several 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 baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then break into pieces into rustic chunks.
For the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the mixture becomes a bit sticky. Turn off the heat and allow to cool slightly.
To serve, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and serve immediately.
