🔗 Share this article Benjamina Ebuehi's Creation for Creamy Yoghurt Custard with Banana and Tahini Crumble I firmly believe that the new year calls for a tasty finale. At a time typically filled with gloomy days, a spark of joy is essential. Granted, I'm not after dense confections, but the likes of this light yoghurt panna cotta hits the spot. If you glance quickly, it might be mistaken for a special morning parfait. Creamy Yoghurt Custard with Tahini-Oat Topping Prepare more crumble than needed for four servings. Store the remainder in an tightly-closed tub as a ready-made crispy treat 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 little dish of chilled water. Leave them to soften for 5 minutes or so, until softened. Next, pour off the water and remove the extra water. Put them to one side. In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Remove from the heat and add the squeezed gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Divide the custard into serving pots and refrigerate for several hours, until completely set. Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Using a large 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 evenly coated. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then break it up into rough bits. Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the syrup thickens a bit sticky. Take off the stove and set aside to cool. For assembly, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and dig in.