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I firmly believe that the first month calls for a delightful dessert. At a time often characterised by grey skies, a small indulgence is essential. I'm not suggesting decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta hits the spot. At first sight, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields extra crumble mixture for the panna cotta. Keep the leftovers in an tightly-closed tub as a ready-made 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 ramekin of chilled water. Leave them to soften for about five minutes, until pliable. Afterwards, discard 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. Warm over a low flame until hot without letting it boil. Take the pan off the stove and stir in the squeezed gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into serving pots and chill in the fridge for several hours, until completely set.

Meanwhile, prepare the crumble. Heat the 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. Toss to blend. Add the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, allow to cool fully, then break it up into rough bits.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the mixture becomes slightly syrupy. Take off the stove and allow to cool slightly.

To serve, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.