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I firmly believe that the first month isn't complete without a sweet treat. During a month often characterised by gloomy days, a little sweetness is essential. Granted, I'm not after dense confections, but a dessert such as this light yoghurt panna cotta hits the spot. At first sight, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have more crumble than needed for the panna cotta. Keep the leftovers in an sealed jar as a ready-made crunchy snack 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

Begin by putting the gelatine sheets in a little dish of chilled water. Leave them to soften for about five minutes, until they are soft. Then, drain them and press out remaining moisture. Set them aside.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Turn off the heat and whisk in the squeezed gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Divide the custard into four small glasses and place in the refrigerator for at least two 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 baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is well covered. Pour it onto the baking tray and bake for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then crumble it up into rough bits.

Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the liquid reduces a bit sticky. Take off the stove and allow to cool slightly.

Finally, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.