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It's my conviction that the first month still deserves a delightful dessert. During a month that can be grey skies, a small indulgence goes a long way. This isn't about anything overly rich, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. With a casual look, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have more crumble than needed for this dessert. Save the excess in an tightly-closed tub 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

First, place the gelatine sheets in a small bowl of chilled water. Allow them to soak for 5 minutes or so, until they are soft. Then, drain them and gently squeeze out any excess liquid. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Take the pan off the stove and stir in the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Spoon the blend into serving pots and refrigerate for at least two hours, until firmly set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Combine in a 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 well covered. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until golden brown. Remove from the oven, allow to cool fully, then break it up into rough bits.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the liquid reduces slightly syrupy. Turn off the heat and let it cool a bit.

For assembly, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and dig in.