🔗 Share this article A Delicious Recipe for Creamy Yoghurt Custard with Banana and Tahini Crumble It's my conviction that January still deserves a delightful dessert. In a period often characterised by dreary weather, a spark of joy goes a long way. I'm not suggesting dense confections, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. At first sight, it might be mistaken for a decadent yoghurt bowl. Creamy Yoghurt Custard with Tahini-Oat Topping Prepare more crumble than needed for this dessert. Store the remainder in an airtight container for a handy crunchy snack 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 Begin by putting the gelatine sheets in a ramekin of cold water. Let them sit for roughly 5 mins, until softened. Then, drain them and press out the extra water. Reserve for later. Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Remove from the heat and stir in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into four small glasses and chill in the fridge for a couple of hours, until completely set. Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then break into pieces into rough bits. To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the mixture becomes like a glaze. Remove from the heat and allow to cool slightly. To serve, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and enjoy straight away.