🔗 Share this article

I firmly believe that January still deserves a sweet treat. In a period that can be dreary weather, a little sweetness is essential. This isn't about anything overly rich, but something like this creamy yoghurt-based dessert hits the spot. With a casual look, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields more crumble than needed for four servings. Save the excess in an tightly-closed tub for a handy 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

Soak the gelatine sheets in a ramekin of cool water. Let them sit for roughly 5 mins, until softened. Afterwards, discard the water and gently squeeze out any excess liquid. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming without letting it boil. Turn off the heat and stir in the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until well combined. Spoon the blend into four small glasses and place in the refrigerator for several hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then break into pieces into irregular pieces.

For the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the syrup thickens a bit sticky. Take off the stove and set aside to cool.

To serve, top each panna cotta onto the chilled desserts. Finish with the tahini crumble and dig in.