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It's my conviction that the first month still deserves a delightful dessert. At a time typically filled with dreary weather, a small indulgence can lift spirits. I'm not suggesting decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert hits the spot. With a casual look, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields more crumble than needed for the panna cotta. Store the remainder in an sealed jar to enjoy as a crunchy snack 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

Soak the gelatine sheets in a small bowl of cold water. Leave them to soften for 5 minutes or so, until softened. Next, pour off the water and press out remaining moisture. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot taking care not to boil. Take the pan off the stove and whisk in the squeezed 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 at least two hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a 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 lined sheet and bake for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then break it up into irregular pieces.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and cook until they begin to soften and the syrup thickens a bit sticky. Turn off the heat and set aside to cool.

To serve, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and serve immediately.