🔗 Share this article Benjamina Ebuehi's Creation for Creamy Yoghurt Custard with Banana and Tahini Crumble I firmly believe that the first month isn't complete without a sweet treat. In a period typically filled with dreary weather, a little sweetness goes a long way. Granted, I'm not after decadent, heavy desserts, but something like this light yoghurt panna cotta hits the spot. With a casual look, it could easily pass for a decadent yoghurt bowl. Creamy Yoghurt Custard with Banana and Tahini Crumble This recipe yields more crumble than needed for this dessert. Save the excess in an sealed jar for a handy crispy treat 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. Let them sit for about five minutes, until they are soft. Then, drain them and gently squeeze out any excess liquid. Put them to one side. Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Take the pan off the stove and stir in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Pour the mixture into four small glasses and place in the refrigerator for several hours, until completely set. While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break it up into rough bits. Next, cook the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the liquid reduces slightly syrupy. Turn off the heat and set aside to cool. For assembly, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.