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I firmly believe that the first month isn't complete without a tasty finale. At a time typically filled with grey skies, a small indulgence goes a long way. I'm not suggesting decadent, heavy desserts, but something like this refreshing set custard fits the bill perfectly. At first sight, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields a generous amount of topping for four servings. Keep the leftovers in an sealed jar to enjoy as a textured garnish later on.

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 ramekin of cool water. Leave them to soften for 5 minutes or so, until softened. Next, pour off the water and press out remaining moisture. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Remove from the heat and stir in the squeezed gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Spoon the blend into individual ramekins and place in the refrigerator for several hours, until firmly set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then mix thoroughly so everything is well covered. Pour it onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then break it up into irregular pieces.

Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the liquid reduces a bit sticky. Take off the stove and set aside to cool.

For assembly, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.