Pastry chef and cookbook author Benjamina Ebuehi has shared a stunning recipe that reimagines a classic dessert with her signature flair. The dish features a delicately set yoghurt panna cotta, crowned with a warm, spiced banana and tahini crumble. This combination offers a sophisticated yet accessible finish to any meal.
A Lighter Take on a Classic Dessert
Ebuehi's version of panna cotta swaps the traditional heavy cream for a blend of Greek yoghurt and just a small amount of double cream. This creates a dessert that is tangy, light, and far less rich than its Italian counterpart, making it a refreshing choice. The setting agent is gelatine, ensuring a perfectly wobbly texture that holds its shape without being firm.
The recipe is straightforward, beginning by softening gelatine leaves in cold water. Meanwhile, a mixture of yoghurt, sugar, and vanilla is gently warmed with a small quantity of cream before the squeezed-out gelatine is dissolved into it. This base is then strained for smoothness, divided among serving glasses or ramekins, and chilled for at least six hours, or ideally overnight, to set fully.
The Star Topping: Banana and Tahini Crumble
While the panna cotta chills, the real showstopper is prepared. Ebuehi's crumble topping is a masterful blend of sweet, nutty, and spicy flavours. Ripe bananas are mashed and cooked down with butter, brown sugar, and a pinch of salt until caramelised and jammy.
This banana compote is then folded into a crumble mix made from plain flour, jumbo oats, more brown sugar, and cinnamon. The unexpected and genius addition is a generous drizzle of tahini, which brings a deep, savoury nuttiness that complements the sweet fruit and spices perfectly. The mixture is baked until golden and crisp.
Serving the Perfect Dessert
To serve, the set panna cotta is turned out onto a plate (or simply topped in its glass) and generously covered with the warm, fragrant crumble. The contrast between the cool, creamy, tangy panna cotta and the warm, crunchy, spiced topping is what makes this dessert exceptional. Ebuehi suggests the final touch of a drizzle of honey or maple syrup over the top for added sweetness and shine.
This recipe from Benjamina Ebuehi, celebrated for her elegant and flavour-forward baking, demonstrates how simple ingredients can be transformed into something truly special. It's a testament to modern British baking where familiar techniques meet global flavours, resulting in a dessert that is both comforting and exciting.
