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I firmly believe that the first month isn't complete without a tasty finale. In a period often characterised by grey skies, a spark of joy goes a long way. I'm not suggesting decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Keep the leftovers in an tightly-closed tub to enjoy as a crunchy snack another time.

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 ramekin of chilled water. Let them sit for 5 minutes or so, until pliable. Next, pour off the water and remove the extra water. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Heat gently until steaming but not boiling. Turn off the heat and whisk in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into four small glasses and refrigerate for several hours, until firmly set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then break into pieces into rough bits.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the liquid reduces slightly syrupy. Turn off the heat and set aside to cool.

For assembly, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and dig in.