Benjamina Ebuehi's Creation for Yoghurt Panna Cotta with Banana and Tahini Crumble

It's my conviction that the new year isn't complete without a sweet treat. At a time that can be gloomy days, a little sweetness can lift spirits. This isn't about dense confections, but the likes of this refreshing set custard is absolutely perfect. If you glance quickly, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare a generous amount of topping for four servings. Save the excess in an tightly-closed tub 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

First, place the gelatine sheets in a ramekin of cold water. Let them sit for about five minutes, until pliable. Then, drain them and press out the extra water. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through 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 smooth. Pour the mixture into individual ramekins and chill in the fridge for at least two hours, until completely set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the lined sheet and bake for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then crumble it up into rustic chunks.

For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the liquid reduces slightly syrupy. Remove from the heat and set aside to cool.

For assembly, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.