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I firmly believe that the first month isn't complete without a tasty finale. In a period typically filled with gloomy days, a small indulgence is essential. Granted, I'm not after dense confections, but the likes of this light yoghurt panna cotta hits the spot. At first sight, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have more crumble than needed for the panna cotta. Keep the leftovers in an sealed jar 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

First, place the gelatine sheets in a small bowl of cool water. Allow them to soak for roughly 5 mins, until they are soft. Afterwards, discard the water and remove any excess liquid. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Remove from the heat and stir in the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and place in the refrigerator for at least two hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is well covered. Pour it onto the lined sheet and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then crumble it up into rustic chunks.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the syrup thickens slightly syrupy. Take off the stove and let it cool a bit.

Finally, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and serve immediately.