🔗 Share this article A Delicious Creation for Creamy Yoghurt Custard with Banana and Tahini Crumble I firmly believe that the first month still deserves a delightful dessert. During a month typically filled with grey skies, a spark of joy can lift spirits. Granted, I'm not after anything overly rich, but the likes of this refreshing set custard hits the spot. At first sight, it might be mistaken for a decadent yoghurt bowl. Creamy Yoghurt Custard with Tahini-Oat Topping You'll have extra crumble mixture for four servings. Keep the leftovers in an tightly-closed tub as a ready-made textured garnish 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 ramekin of cool water. Leave them to soften for roughly 5 mins, until they are soft. Then, drain them and press out any excess liquid. Reserve for later. Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through without letting it boil. Remove from the heat and add the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Divide the custard into four small glasses and chill in the fridge for several hours, until completely set. While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. In a mixing 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. Pour it onto the baking tray and bake for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then break into pieces into irregular pieces. Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they are tender and the syrup thickens slightly syrupy. Turn off the heat and let it cool a bit. For assembly, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and serve immediately.