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It's my conviction that the first month calls for a delightful dessert. In a period often characterised by grey skies, a spark of joy can lift spirits. I'm not suggesting dense confections, but the likes of this refreshing set custard hits the spot. If you glance quickly, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for this dessert. Save the excess in an sealed jar for a handy 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

First, place the gelatine sheets in a little dish of cool water. Let them sit for about five minutes, until softened. Then, drain them and gently squeeze out any excess liquid. Reserve for later.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until steaming but not boiling. Take the pan off the stove and add the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Spoon the blend into four small glasses and place in the refrigerator for several hours, until completely set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break into pieces into rough bits.

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

Finally, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and dig in.