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I firmly believe that the first month still deserves a tasty finale. At a time typically filled with grey skies, a small indulgence goes a long way. Granted, I'm not after dense confections, but something like this light yoghurt panna cotta hits the spot. At first sight, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for four servings. Keep the leftovers in an airtight container for a handy crunchy snack 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

Soak the gelatine sheets in a small bowl of cool water. Let them sit for roughly 5 mins, until softened. Afterwards, discard 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 hot taking care not to boil. Take the pan off the stove and whisk in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Divide the custard into serving pots and refrigerate for several hours, until firmly set.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break into pieces into rough bits.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the mixture becomes slightly syrupy. Remove from the heat and let it cool a bit.

To serve, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.