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I firmly believe that the first month isn't complete without a delightful dessert. During a month that can be dreary weather, a small indulgence is essential. I'm not suggesting anything overly rich, but something like this light yoghurt panna cotta hits the spot. If you glance quickly, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare extra crumble mixture for this dessert. Keep the leftovers in an sealed jar to enjoy as a textured garnish 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

First, place the gelatine sheets in a ramekin of cool water. Allow them to soak for about five minutes, until pliable. Afterwards, discard the water and press out any excess liquid. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Take the pan off the stove and stir in the softened gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Divide the custard into four small glasses and place in the refrigerator for a couple of hours, until firmly set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then break it up into rustic chunks.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the liquid reduces like a glaze. Remove from the heat and let it cool a bit.

Finally, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.