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I firmly believe that the first month isn't complete without a tasty finale. At a time that can be grey skies, a small indulgence is essential. Granted, I'm not after dense confections, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. With a casual look, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have more crumble than needed for four servings. Store the remainder in an airtight container to enjoy as a 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 little dish of cold water. Let them sit for roughly 5 mins, until pliable. Then, drain them and press out any excess liquid. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Turn off the heat and add the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Pour the mixture into four small glasses and refrigerate for a couple of hours, until completely set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then break it up into rough bits.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the liquid reduces slightly syrupy. Turn off the heat and allow to cool slightly.

Finally, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and enjoy straight away.