I’m of the opinion that we still need dessert in January. In a month that’s typically grey, dreary and ridiculously long, it’s the little things that spark joy. Granted, I’m not necessarily reaching for anything too rich or heavy, but when I’m craving a bit of sweetness, the likes of this yoghurt panna cotta really hit the spot. If you squint, it could easily be mistaken for a fun breakfast pot.
Yoghurt panna cotta with banana and tahini crumble
The crumble will make more than you need for this, so save the leftovers in an airtight container for a handy crunchy snack.
Prep 5 min
Chill 2 hr+
Cook 50 min
Makes 4
For the panna cotta
2 gelatine sheets
300g whipping cream
60g honey
1 tsp vanilla bean paste
Pinch of salt
300g Greek yoghurt
For the tahini crumble
80g jumbo oats
50g plain flour
40g light brown sugar
2 tbsp sesame seeds
Pinch flaky sea salt
¼ tsp ground cinnamon
50g unsalted butter, melted
30g tahini
2½ tbsp honey
2 small bananas, sliced
Put the gelatine in a small bowl of cold water, leave to soak for five minutes, until softened, then drain, squeeze out any excess water and set aside.
Put the cream, honey, vanilla and salt in a small pan and heat gently until hot, but not boiling. Off the heat, stir in the squeezed gelatine until completely dissolved. Whisk in the yoghurt, then pour the mixture into four small glasses or ramekins, and chill in the fridge for a couple of hours, until set.
Meanwhile, make the crumble. Heat the oven to 190C (170C fan)/375F/gas 5 and line a small baking tray with greaseproof paper. Put the oats, flour, sugar, sesame seeds, salt and cinnamon in a bowl and mix to combine. Stir in the melted butter and tahini, then mix well to coat. Pour on to the lined tray, then bake for 18-22 minutes, until well browned. Remove, leave to cool completely, then break up the crumble into rough pieces.
Put the honey and two tablespoons of water in a small pan and heat gently. Add the sliced bananas, cook until they soften a little and the liquid turns syrupy, then take off the heat and leave to cool a little.
Spoon the warm bananas on top of the panna cottas, top with some of the tahini crumble and serve.
