🔗 Share this article

My stance is that the first month still deserves a sweet treat. During a month that can be gloomy days, a small indulgence goes a long way. This isn't about anything overly rich, but something like this refreshing set custard is absolutely perfect. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard 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 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

First, place the gelatine sheets in a ramekin of chilled water. Leave them to soften for 5 minutes or so, until they are soft. Then, drain them and gently squeeze out remaining moisture. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Take the pan off the stove and whisk in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and refrigerate for several hours, until solid.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break it up into rustic chunks.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the mixture becomes a bit sticky. Take off the stove and set aside to cool.

Finally, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.