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It's my conviction that the first month calls for a tasty finale. At a time often characterised by gloomy days, a small indulgence goes a long way. I'm not suggesting anything overly rich, but something like this refreshing set custard is absolutely perfect. At first sight, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields a generous amount of topping for this dessert. Save the excess in an airtight container as a ready-made crispy treat 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

Begin by putting the gelatine sheets in a small bowl of chilled water. Leave them to soften for roughly 5 mins, until pliable. Next, pour off the water and gently squeeze out any excess liquid. Reserve for later.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Take the pan off the stove and whisk in the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into individual ramekins and chill in the fridge for at least two hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a 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 evenly coated. Pour it onto the lined sheet and cook for 18 to 22 minutes, until golden brown. Once baked, cool entirely, then break into pieces into irregular pieces.

To prepare the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the liquid reduces like a glaze. Remove from the heat and set aside to cool.

Finally, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and dig in.