II’m of the opinion that we still need dessert in January. In a month that is usually grey, dreary and ridiculously long, it’s the little things that spark joy. Granted, I’m not necessarily seeking anything too rich or heavy, but when I’m craving a little sweetness, the likes of this yogurt panna cotta really hit the spot. If you squint, it’s easy to mistake it for a fun breakfast bowl.
Yogurt panna cotta with banana and tahini
It will make more crumbs than you need for it, so store leftovers in an airtight container for an easy-to-use, crunchy snack.
Preparatory school 5 minutes
cold 2 hours+
He cooks 50 minutes
makes 4
For the panna cotta
2 Gelatin sheets
300 grams Whipping cream
60 grams honey
1 teaspoon Vanilla paste
A pinch of salt
300 grams Greek yogurt
Crumble the tahini
80 grams of jumbo oats
50 grams of plain flour
40 grams light brown sugar
2 tablespoons sesame
A pinch of flaky sea salt
¼ teaspoon ground cinnamon
50 grams unsalted butter, It melted
30 grams of tahini
½2 tablespoon honey
2 small bananas, Slices
Place the gelatin in a small bowl of cold water, and leave it to soak for five minutes, until it softens, then filter it, squeeze it to get rid of excess water, and leave it aside.
Place the cream, honey, vanilla and salt in a small pan and heat gently until hot but not boiling. Remove from heat and add the squeezed gelatin until it dissolves completely. Add the yogurt, then pour the mixture into four small cups or small molds, then put it in the refrigerator for two hours, until it freezes.
Meanwhile, make the crumbs. Preheat the oven to 190°C (170°C) / 375°F / Gas 5, then line a small baking tray with greaseproof paper. Place oats, flour, sugar, sesame, salt, and cinnamon in a bowl and mix them together. Add the melted butter and tahini, then mix the ingredients well until coated. Pour into the lined tray, then bake in the oven for 18-22 minutes, until well browned. We take it out, leave it to cool completely, then break it into rough pieces.
Place the honey and 2 tablespoons of water in a small pan and heat gently. Add the banana slices and leave them until they soften a little and the liquid turns into a syrup, then remove them from the heat and leave them to cool a little.
Place the warm banana over the panna cotta, top with some crumbled tahini and serve.
