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I firmly believe that the first month calls for a delightful dessert. During a month that can be dreary weather, a little sweetness is essential. Granted, I'm not after decadent, heavy desserts, but the likes of this light yoghurt panna cotta hits the spot. At first sight, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for four servings. Store the remainder in an tightly-closed tub as a ready-made 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 small bowl of cool water. Let them sit for about five minutes, until pliable. Afterwards, discard the water and remove remaining moisture. Set them aside.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Turn off the heat and whisk in the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into four small glasses and refrigerate for a couple of hours, until solid.

Meanwhile, prepare the crumble. Heat the 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. Pour in the melted butter and tahini, then stir until coated so everything is well covered. Tip the blend onto the lined sheet and place in the oven 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. Add the sliced bananas and simmer until they soften slightly and the syrup thickens like a glaze. Take off the stove and allow to cool slightly.

To serve, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and dig in.