🔗 Share this article Benjamina Ebuehi's Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping It's my conviction that January isn't complete without a sweet treat. During a month often characterised by grey skies, a small indulgence goes a long way. Granted, I'm not after dense confections, but the likes of this light yoghurt panna cotta fits the bill perfectly. If you glance quickly, it might be mistaken for a special morning parfait. Creamy Yoghurt Custard with Tahini-Oat Topping Prepare a generous amount of topping for four servings. Keep the leftovers in an airtight container as a ready-made crunchy snack later on. 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 Soak the gelatine sheets in a ramekin of cold water. Leave them to soften for roughly 5 mins, until they are soft. Next, pour off the water and press out remaining moisture. Set them aside. Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Take the pan off the stove 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 chill in the fridge for at least two hours, until firmly set. While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is nicely mixed. Spread the mixture onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break it up into rough bits. For the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the syrup thickens a bit sticky. Turn off the heat and let it cool a bit. To serve, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and dig in.