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It's my conviction that the first month isn't complete without a delightful dessert. At a time often characterised by dreary weather, a little sweetness goes a long way. This isn't about dense confections, but something like this refreshing set custard hits the spot. At first sight, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for four servings. Save the excess in an tightly-closed tub to enjoy as a 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

Soak the gelatine sheets in a small bowl of cold water. Leave them to soften for 5 minutes or so, until they are soft. Then, drain them and press out any excess liquid. Reserve for later.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through without letting it boil. Remove from 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 serving pots and refrigerate for at least two hours, until solid.

Now for 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. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then break it up into irregular pieces.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the mixture becomes a bit sticky. Take off the stove and allow to cool slightly.

For assembly, top each panna cotta on top of the custards. Sprinkle over the tahini crumble and dig in.