🔗 Share this article Benjamina Ebuehi's Recipe for Creamy Yoghurt Custard with Banana and Tahini Crumble It's my conviction that the new year still deserves a sweet treat. In a period that can be grey skies, a little sweetness can lift spirits. Granted, I'm not after anything overly rich, but something like this refreshing set custard hits the spot. At first sight, it resembles a special morning parfait. Creamy Yoghurt Custard with Tahini-Oat Topping Prepare more crumble than needed for this dessert. Save the excess in an tightly-closed tub to enjoy as a 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 Soak the gelatine sheets in a small bowl of chilled water. Allow them to soak for 5 minutes or so, until softened. Next, pour off the water and press out remaining moisture. Reserve for later. Using a small pot, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming taking care not to boil. Remove from the heat and stir in the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Spoon the blend into four small glasses and chill in the fridge for several hours, until completely set. While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then break it up into irregular pieces. Next, cook the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the mixture becomes like a glaze. Remove from the heat and allow to cool slightly. For assembly, top each panna cotta on top of the custards. Finish with the tahini crumble and dig in.