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It's my conviction that the first month still deserves a delightful dessert. At a time that can be gloomy days, a little sweetness is essential. I'm not suggesting anything overly rich, but the likes of this refreshing set custard hits the spot. With a casual look, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for four servings. Keep the leftovers in an tightly-closed tub as a ready-made 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

First, place the gelatine sheets in a small bowl of cold water. Leave them to soften for 5 minutes or so, until pliable. Then, drain them and gently squeeze out any excess liquid. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Take the pan off the stove and whisk in the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Divide the custard into individual ramekins and chill in the fridge for a couple of hours, until completely set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break into pieces into rough bits.

To prepare the bananas: in a small pan, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the liquid reduces a bit sticky. Turn off the heat and set aside to cool.

Finally, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and dig in.