🔗 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 that can be grey skies, a little sweetness goes a long way. Granted, I'm not after decadent, heavy desserts, but something like this refreshing set custard fits the bill perfectly. With a casual look, it could easily pass for a decadent yoghurt bowl. Creamy Yoghurt Custard with Banana and Tahini Crumble Prepare extra crumble mixture for four servings. Save the excess in an sealed jar to enjoy as a textured garnish for future use. 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 First, place the gelatine sheets in a ramekin of cool water. Leave them to soften for about five minutes, until they are soft. Then, drain them and remove the extra water. Reserve for later. Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Turn off the heat and whisk in the squeezed gelatine until it is totally melted. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and refrigerate for several hours, until solid. Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then mix thoroughly so everything is well covered. Spread the mixture onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then crumble it up into irregular pieces. Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the syrup thickens slightly syrupy. Remove from the heat and set aside to cool. For assembly, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.