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I firmly believe that the first month isn't complete without a tasty finale. At a time often characterised by gloomy days, a small indulgence is essential. I'm not suggesting dense confections, but a dessert such as this light yoghurt panna cotta hits the spot. With a casual look, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for the panna cotta. Save the excess in an airtight container for a handy crispy treat 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

Soak the gelatine sheets in a little dish of cool water. Allow them to soak for 5 minutes or so, until they are soft. Next, pour off the water and remove any excess liquid. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Take the pan off the stove and whisk in the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into individual ramekins and chill in the fridge for several hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the lined sheet and bake for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then break it up into irregular pieces.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the syrup thickens a bit sticky. Take off the stove and allow to cool slightly.

Finally, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and dig in.