🔗 Share this article

I firmly believe that the first month still deserves a tasty finale. At a time often characterised by grey skies, a small indulgence goes a long way. I'm not suggesting anything overly rich, but the likes of this refreshing set custard hits the spot. At first sight, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for the panna cotta. Keep the leftovers in an sealed jar 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 cool water. Leave them to soften for 5 minutes or so, until pliable. Afterwards, discard the water and remove the extra water. Reserve for later.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Turn off the heat and stir in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Divide the custard into serving pots and refrigerate for a couple of hours, until firmly set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add 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 crisp and coloured. Take it out, let it cool completely, then break it up into rustic chunks.

For the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the liquid reduces a bit sticky. Remove from the heat and set aside to cool.

Finally, spoon the warm bananas on top of the custards. Sprinkle over the tahini crumble and serve immediately.