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It's my conviction that the first month still deserves a delightful dessert. In a period typically filled with dreary weather, a little sweetness goes a long way. Granted, I'm not after anything overly rich, but something like this light yoghurt panna cotta is absolutely perfect. With a casual look, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for four servings. Store the remainder in an airtight container to enjoy as a 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

Soak the gelatine sheets in a small bowl of chilled water. Leave them to soften for roughly 5 mins, until softened. Afterwards, discard the water and remove any excess liquid. Reserve for later.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Turn off the heat and stir in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into serving pots and refrigerate for several hours, until completely set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is evenly coated. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then break into pieces into rustic chunks.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the mixture becomes slightly syrupy. Turn off the heat and let it cool a bit.

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