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My stance is that the first month still deserves a delightful dessert. At a time typically filled with gloomy days, a small indulgence can lift spirits. I'm not suggesting anything overly rich, but something like this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have more crumble than needed for the panna cotta. Store the remainder in an tightly-closed tub as a ready-made crispy treat later on.

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 cold water. Leave them to soften for 5 minutes or so, until they are soft. Afterwards, discard the water and remove any excess liquid. Set them aside.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Turn off the heat and add the prepared gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. 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. Prepare a tray with greaseproof paper. In a mixing 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 nicely mixed. Pour it onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then break it up into rough bits.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the mixture becomes a bit sticky. Take off the stove and allow to cool slightly.

Finally, spoon the warm bananas on top of the custards. Finish with the tahini crumble and serve immediately.