🔗 Share this article An Inspired Recipe for Yoghurt Panna Cotta with Tahini-Banana Topping It's my conviction that the first month isn't complete without a delightful dessert. At a time that can be dreary weather, a little sweetness is essential. This isn't about anything overly rich, but something like this light yoghurt panna cotta is absolutely perfect. If you glance quickly, it could easily pass for a special morning parfait. Yoghurt Panna Cotta with Tahini-Oat Topping You'll have more crumble than needed for four servings. Keep the leftovers in an sealed jar as a ready-made crunchy snack 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 little dish of chilled water. Leave them to soften for 5 minutes or so, until softened. Then, drain them and gently squeeze out remaining moisture. Reserve for later. Using a small pot, mix the whipping 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 prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into serving pots and refrigerate for at least two hours, until solid. 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. 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 nicely mixed. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then crumble it up into rustic chunks. Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the mixture becomes like a glaze. Take off the stove and set aside to cool. Finally, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and serve immediately.