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It's my conviction that the first month isn't complete without a tasty finale. At a time that can be gloomy days, a little sweetness is essential. Granted, I'm not after dense confections, but something like this creamy yoghurt-based dessert is absolutely perfect. At first sight, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for the panna cotta. Save the excess in an airtight container to enjoy as a 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

Soak the gelatine sheets in a small bowl of chilled water. Let them sit for 5 minutes or so, until pliable. Next, pour off the water and press out remaining moisture. Put them to one side.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Turn off the heat and whisk in the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Spoon the blend into serving pots and place in the refrigerator for a couple of hours, until firmly set.

Meanwhile, prepare the crumble. Set 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. Mix well to combine. 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 crisp and coloured. Remove from the oven, cool entirely, then crumble it up into rough bits.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the liquid reduces slightly syrupy. Take off the stove and set aside to cool.

For assembly, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.