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Benjamina Ebuehi's Creation for Creamy Yoghurt Custard with Tahini-Banana Topping
It's my conviction that the new year isn't complete without a tasty finale. In a period typically filled with grey skies, a spark of joy is essential. Granted, I'm not after anything overly rich, but a dessert such as this refreshing set custard is absolutely perfect. With a casual look, it could easily pass for a fancy breakfast pot.
Yoghurt Panna Cotta with Banana and Tahini Crumble
This recipe yields a generous amount of topping for the panna cotta. Save the excess in an airtight container as a ready-made 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 chilled water. Leave them to soften for about five minutes, until they are soft. Then, drain them and gently squeeze out any excess liquid. Set them aside.
Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Remove from the heat and add the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into individual ramekins and chill in the fridge for at least two hours, until firmly set.
Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray 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 combine well so everything is well covered. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then crumble it up into irregular pieces.
To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the syrup thickens like a glaze. Take off the stove and set aside to cool.
To serve, spoon the warm bananas on top of the custards. Finish with the tahini crumble and serve immediately.
Elizabeth Alvarez
Elara is a seasoned strategist with over a decade of experience in corporate leadership and military tactics.
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