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I firmly believe that the first month calls for a tasty finale. In a period that can be grey skies, a spark of joy can lift spirits. This isn't about anything overly rich, but the likes of this creamy yoghurt-based dessert hits the spot. With a casual look, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare a generous amount of topping for this dessert. Save the excess in an airtight container for a handy crispy treat 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

Begin by putting the gelatine sheets in a ramekin of cool water. Leave them to soften for about five minutes, until they are soft. Next, pour off the water and remove any excess liquid. Set them aside.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Turn off the heat and stir in the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt until well combined. Pour the mixture into serving pots and chill in the fridge for at least two hours, until completely 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. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is well covered. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Remove from the oven, let it cool completely, then crumble it up into irregular pieces.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the mixture becomes a bit sticky. Take off the stove and set aside to cool.

Finally, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.