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It's my conviction that the first month still deserves a delightful dessert. At a time that can be grey skies, a little sweetness can lift spirits. I'm not suggesting dense confections, but a dessert such as this refreshing set custard is absolutely perfect. If you glance quickly, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields a generous amount of topping for this dessert. Keep the leftovers in an sealed jar as a ready-made crispy treat 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

First, place the gelatine sheets in a small bowl of cool water. Leave them to soften for about five minutes, until pliable. Then, drain them and gently squeeze out any excess liquid. Set them aside.

Using a small pot, mix the whipping 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. Pour the mixture into individual ramekins and chill in the fridge for several hours, until completely set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is evenly coated. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then break into pieces into irregular pieces.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the mixture becomes slightly syrupy. Turn off the heat and set aside to cool.

For assembly, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.