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My stance is that the first month still deserves a tasty finale. In a period often characterised by grey skies, a small indulgence can lift spirits. I'm not suggesting anything overly rich, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. With a casual look, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for this dessert. Store the remainder in an sealed jar 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

First, place the gelatine sheets in a little dish of cold water. Let them sit for roughly 5 mins, until softened. Afterwards, discard the water and remove remaining moisture. 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 stir in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and refrigerate for a couple of hours, until completely set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then crumble it up into irregular pieces.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the mixture becomes a bit sticky. Take off the stove and allow to cool slightly.

To serve, spoon the warm bananas on top of the custards. Sprinkle over the tahini crumble and serve immediately.