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My stance is that the first month calls for a sweet treat. In a period typically filled with dreary weather, a spark of joy can lift spirits. This isn't about anything overly rich, but the likes of this refreshing set custard 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 this dessert. Keep the leftovers in an airtight container for a handy crispy treat 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

Begin by putting the gelatine sheets in a little dish of chilled water. Let them sit for roughly 5 mins, until they are soft. Afterwards, discard the water and press out the extra water. Reserve for later.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Remove from the heat and add the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and chill in the fridge for several hours, until completely set.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then crumble it up into rustic chunks.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the mixture becomes a bit sticky. Take off the stove and set aside to cool.

Finally, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and dig in.