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I firmly believe that the first month isn't complete without a delightful dessert. In a period often characterised by dreary weather, a little sweetness goes a long way. Granted, I'm not after anything overly rich, but a dessert such as this light yoghurt panna cotta fits the bill perfectly. At first sight, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields extra crumble mixture for the panna cotta. Store the remainder in an tightly-closed tub 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 little dish of cool water. Leave them to soften for 5 minutes or so, until softened. Afterwards, discard the water and gently squeeze out the extra water. Reserve for later.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Remove from the heat and stir in the prepared 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 solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then combine well so everything is nicely mixed. Spread the mixture onto the lined sheet and cook for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then break into pieces into irregular pieces.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the mixture becomes slightly syrupy. Turn off the heat and allow to cool slightly.

For assembly, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and serve immediately.