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My stance is that the first month calls for a delightful dessert. In a period that can be gloomy days, a little sweetness can lift spirits. I'm not suggesting dense confections, but something like this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for four servings. Store the remainder in an airtight container 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 ramekin of chilled water. Let them sit for roughly 5 mins, until softened. Then, drain them and remove the extra water. Reserve for later.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming taking care not to boil. Take the pan off the stove and add the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Spoon the blend into serving pots and place in the refrigerator for a couple of hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the baking tray and bake for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break it up into irregular pieces.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and cook until they are tender and the liquid reduces a bit sticky. Take off the stove and set aside to cool.

To serve, spoon the warm bananas on top of the custards. Finish with the tahini crumble and enjoy straight away.