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My stance is that the first month calls for a tasty finale. At a time that can be gloomy days, a small indulgence is essential. I'm not suggesting anything overly rich, but a dessert such as this light yoghurt panna cotta is absolutely perfect. If you glance quickly, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields more crumble than needed for the panna cotta. Save the excess in an tightly-closed tub as a ready-made crunchy snack for future use.

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 chilled water. Leave them to soften for roughly 5 mins, until pliable. Afterwards, discard the water and press out remaining moisture. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Turn off the heat and stir in the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Pour the mixture into individual ramekins and refrigerate for several hours, until completely set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then crumble it up into rough bits.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the syrup thickens slightly syrupy. Turn off the heat and set aside to cool.

To serve, spoon the warm bananas over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.