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I firmly believe that the first month still deserves a tasty finale. In a period that can be gloomy days, a little sweetness is essential. I'm not suggesting anything overly rich, but something like this light yoghurt panna cotta hits the spot. With a casual look, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields extra crumble mixture for this dessert. Store the remainder in an airtight container for a handy crispy treat 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

Soak the gelatine sheets in a little dish of cold water. Leave them to soften for about five minutes, until they are soft. Next, pour off the water and remove any excess liquid. Reserve for later.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Turn off the heat and whisk in the softened gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Spoon the blend into serving pots and refrigerate for several hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Tip the blend onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then crumble it up into irregular pieces.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the liquid reduces slightly syrupy. Turn off the heat and set aside to cool.

For assembly, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.