🔗 Share this article Benjamina Ebuehi's Recipe for Yoghurt Panna Cotta with Tahini-Banana Topping It's my conviction that the first month still deserves a tasty finale. During a month that can be gloomy days, a spark of joy goes a long way. Granted, I'm not after dense confections, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it might be mistaken for a fancy breakfast pot. Yoghurt Panna Cotta with Banana and Tahini Crumble You'll have more crumble than needed for four servings. Keep the leftovers in an sealed jar as a ready-made crunchy snack for future use. 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 cold water. Let them sit for 5 minutes or so, until pliable. Next, pour off the water and remove the extra water. Set them aside. In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Turn off the heat and add the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and refrigerate for at least two hours, until solid. Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Once baked, cool entirely, then break into pieces into irregular pieces. To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the syrup thickens slightly syrupy. Remove from the heat and let it cool a bit. For assembly, top each panna cotta onto the chilled desserts. Finish with the tahini crumble and serve immediately.