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It's my conviction that the first month isn't complete without a sweet treat. In a period typically filled with gloomy days, a small indulgence is essential. I'm not suggesting decadent, heavy desserts, but a dessert such as this refreshing set custard is absolutely perfect. With a casual look, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have more crumble than needed for this dessert. Keep the leftovers in an tightly-closed tub for a handy textured garnish another time.

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 cold water. Allow them to soak for about five minutes, until they are soft. Afterwards, discard the water and remove the extra water. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Turn off the heat and whisk in the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and refrigerate for several hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large 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 evenly coated. Pour it onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then break it up into rough bits.

Next, cook the bananas: using a saucepan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the liquid reduces slightly syrupy. Remove from the heat and set aside to cool.

To serve, top each panna cotta over the set panna cottas. Finish with the tahini crumble and enjoy straight away.