🔗 Share this article A Delicious Recipe for Creamy Yoghurt Custard with Tahini-Banana Topping I firmly believe that the first month isn't complete without a delightful dessert. During a month that can be dreary weather, a spark of joy is essential. I'm not suggesting dense confections, but the likes of this refreshing set custard is absolutely perfect. At first sight, it resembles a special morning parfait. Creamy Yoghurt Custard with Tahini-Oat Topping This recipe yields extra crumble mixture for the panna cotta. Save the excess in an tightly-closed tub for a handy 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 little dish of cold water. Let them sit for about five minutes, until softened. Afterwards, discard the water and press out remaining moisture. Put them to one side. Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming taking care not to boil. Take the pan off the stove and whisk in the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into individual ramekins and place in the refrigerator for several hours, until completely set. Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment 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 mix thoroughly so everything is evenly coated. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then break into pieces into rough bits. For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the liquid reduces slightly syrupy. Turn off the heat and let it cool a bit. To serve, spoon the warm bananas on top of the custards. Sprinkle over the tahini crumble and serve immediately.