Gelatin is dissolved in water 30 deg. and heat to 60 deg. cool to room temperature. Cut the banana and punch it with a blender.
Add the yogurt and beat lightly, then add the gelatin in small portions and mix well.
At the bottom of the cremans or other suitable container, spread the tahini (sesame) paste.
Then add the banana-yogurt jelly on top.
Cover with a lid and put away for stabilization in the refrigerator, you can stay overnight.
Take out, sprinkle with grated chocolate and decorate with berries.