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I firmly believe that the first month still deserves a sweet treat. During a month typically filled with grey skies, a small indulgence can lift spirits. Granted, I'm not after dense confections, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields extra crumble mixture for the panna cotta. Keep the leftovers in an tightly-closed tub 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

Begin by putting the gelatine sheets in a small bowl of cold water. Allow them to soak for about five minutes, until pliable. Afterwards, discard the water and gently squeeze out any excess liquid. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Take the pan off the stove and add the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into serving pots and chill in the fridge for a couple of hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then break into pieces into rough bits.

Next, cook the bananas: using a saucepan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the syrup thickens slightly syrupy. Take off the stove and allow to cool slightly.

To serve, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.