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I firmly believe that the first month still deserves a delightful dessert. In a period typically filled with grey skies, a small indulgence goes a long way. I'm not suggesting anything overly rich, but something like this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields a generous amount of topping for this dessert. Save the excess in an airtight container for a handy crunchy snack 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

Begin by putting the gelatine sheets in a little dish of cold water. Leave them to soften for 5 minutes or so, until they are soft. Afterwards, discard the water and press out remaining moisture. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Remove from the heat and whisk in the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Pour the mixture into four small glasses and place in the refrigerator for at least two hours, until firmly set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then mix thoroughly so everything is well covered. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break into pieces into irregular pieces.

For the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the syrup thickens like a glaze. Take off the stove and set aside to cool.

Finally, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and serve immediately.