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My stance is that the first month still deserves a tasty finale. In a period typically filled with grey skies, a small indulgence can lift spirits. Granted, I'm not after anything overly rich, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for four servings. Keep the leftovers in an tightly-closed tub for a handy textured garnish 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

Begin by putting the gelatine sheets in a small bowl of cold water. Allow them to soak for 5 minutes or so, until softened. Next, pour off the water and press out the extra water. Put them to one side.

In a small saucepan, 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 squeezed gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Spoon the blend into four small glasses and place in the refrigerator for a couple of hours, until solid.

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. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then break it up into rustic chunks.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the mixture becomes a bit sticky. Take off the stove and set aside to cool.

Finally, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and enjoy straight away.