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It's my conviction that the first month isn't complete without a sweet treat. At a time often characterised by grey skies, a little sweetness can lift spirits. This isn't about anything overly rich, but something like this refreshing set custard hits the spot. If you glance quickly, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for four servings. Keep the leftovers in an sealed jar to enjoy as a crispy treat another time.

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 chilled water. Leave them to soften for roughly 5 mins, until softened. Afterwards, discard the water and gently squeeze out any excess liquid. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Take the pan off the stove and whisk in the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and refrigerate for at least two hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then break it up into irregular pieces.

For the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the syrup thickens a bit sticky. Take off the stove and let it cool a bit.

To serve, spoon the warm bananas onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.