🔗 Share this article Benjamina Ebuehi's Creation for Creamy Yoghurt Custard with Tahini-Banana Topping My stance is that the new year calls for a delightful dessert. During a month that can be dreary weather, a spark of joy can lift spirits. This isn't about dense confections, but a dessert such as this refreshing set custard hits the spot. At first sight, it might be mistaken for a fancy breakfast pot. Creamy Yoghurt Custard with Tahini-Oat Topping Prepare a generous amount of topping for this dessert. Store the remainder in an tightly-closed tub 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 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 gently squeeze out the extra water. Put them to one side. Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Take the pan off the stove and add the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Spoon the blend into four small glasses and chill in the fridge for several hours, until solid. While that chills, make the crumble. Set your 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. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is well covered. Spread the mixture onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then break it up into rustic chunks. To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the syrup thickens a bit sticky. Take off the stove and set aside to cool. To serve, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.