🔗 Share this article An Inspired Creation for Creamy Yoghurt Custard with Tahini-Banana Topping I firmly believe that the first month isn't complete without a tasty finale. During a month that can be dreary weather, a little sweetness is essential. Granted, I'm not after decadent, heavy desserts, but something like this refreshing set custard is absolutely perfect. If you glance quickly, it resembles a decadent yoghurt bowl. Creamy Yoghurt Custard with Banana and Tahini Crumble This recipe yields more crumble than needed for four servings. Save the excess 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 Begin by putting the gelatine sheets in a ramekin of cold water. Let them sit for 5 minutes or so, until softened. Next, pour off the water and remove the extra water. Put them to one side. Place in a pan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot taking care not to boil. Take the pan off the stove and stir in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Pour the mixture into serving pots and place in the refrigerator for a couple of hours, until solid. While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Combine in a 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 bake for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then break it up into rustic chunks. To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the syrup thickens slightly syrupy. Turn off the heat and set aside to cool. To serve, top each panna cotta on top of the custards. Finish with the tahini crumble and serve immediately.