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My stance is that the first month still deserves a delightful dessert. In a period typically filled with dreary weather, a spark of joy goes a long way. This isn't about anything overly rich, but a dessert such as this light yoghurt panna cotta fits the bill perfectly. With a casual look, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard 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 crunchy snack for future use.

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 ramekin of cold water. Let them sit for about five minutes, until they are soft. Then, drain them and remove any excess liquid. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Turn off the heat and add the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into serving pots and chill in the fridge for a couple of hours, until solid.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, cool entirely, then break it up into rough bits.

For the bananas: place in a pot, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the mixture becomes like a glaze. Take off the stove and set aside to cool.

Finally, top each panna cotta onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.