Benjamina Ebuehi's Creation for Creamy Yoghurt Custard with Banana and Tahini Crumble
My stance is that the new year isn't complete without a delightful dessert. During a month often characterised by grey skies, a little sweetness is essential. This isn't about anything overly rich, but a dessert such as this refreshing set custard is absolutely perfect. At first sight, it could easily pass for a special morning parfait.
Creamy Yoghurt Custard with Tahini-Oat Topping
You'll have a generous amount of topping for the panna cotta. Keep the leftovers in an airtight container as a ready-made crunchy snack 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
Begin by putting the gelatine sheets in a little dish of chilled water. Allow them to soak for roughly 5 mins, until pliable. Then, drain them and gently squeeze out any excess liquid. Put them to one side.
Place in a pan, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming but not boiling. Remove from the heat and add the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into individual ramekins and chill in the fridge for a couple of hours, until solid.
Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break it up into rough bits.
To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the mixture becomes like a glaze. Turn off the heat and allow to cool slightly.
For assembly, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.
