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I firmly believe that the first month isn't complete without a sweet treat. During a month that can be dreary weather, a spark of joy is essential. This isn't about anything overly rich, but a dessert such as this refreshing set custard hits the spot. With a casual look, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields a generous amount of topping for the panna cotta. Save the excess in an tightly-closed tub 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

Begin by putting the gelatine sheets in a ramekin of chilled water. Allow them to soak for roughly 5 mins, until pliable. Then, drain them and press out remaining moisture. 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 warmed through without letting it boil. Take the pan off the stove and whisk in the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into serving pots and chill in the fridge for at least two hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then crumble it up into rough bits.

To prepare the bananas: in a small pan, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the mixture becomes like a glaze. Take off the stove and set aside to cool.

Finally, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.