A Delicious Creation for Yoghurt Panna Cotta with Tahini-Banana Topping
My stance is that the new year calls for a delightful dessert. During a month that can be grey skies, a spark of joy can lift spirits. I'm not suggesting dense confections, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. With a casual look, it resembles a decadent yoghurt bowl.
Yoghurt Panna Cotta with Tahini-Oat Topping
This recipe yields a generous amount of topping for this dessert. Keep the leftovers in an sealed jar as a ready-made 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 little dish of cold water. Let them sit for roughly 5 mins, until pliable. Afterwards, discard the water and remove any excess liquid. Set them aside.
Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Remove from the heat and add the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Divide the custard into serving pots and chill in the fridge for a couple of hours, until solid.
While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the lined sheet and cook for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then break into pieces into rustic chunks.
To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the liquid reduces a bit sticky. Remove from the heat and set aside to cool.
Finally, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and serve immediately.
