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It's my conviction that the first month calls for a tasty finale. During a month typically filled with dreary weather, a small indulgence goes a long way. Granted, I'm not after decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta hits the spot. If you glance quickly, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare extra crumble mixture for this dessert. Keep the leftovers in an sealed jar as a ready-made crispy treat 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 little dish of cool water. Allow them to soak for about five minutes, until pliable. Then, drain them and press out the extra water. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Take the pan off the stove and add the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and chill in the fridge for at least two hours, until firmly set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large 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 nicely mixed. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then break it up into irregular pieces.

For the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the mixture becomes a bit sticky. Remove from the heat and allow to cool slightly.

For assembly, top each panna cotta over the set panna cottas. Finish with the tahini crumble and dig in.