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My stance is that the first month calls for a tasty finale. During a month typically filled with dreary weather, a small indulgence is essential. This isn't about dense confections, but a dessert such as this light yoghurt panna cotta fits the bill perfectly. With a casual look, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare extra crumble mixture for four servings. Keep the leftovers in an airtight container to enjoy as a textured garnish 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

Begin by putting the gelatine sheets in a little dish of cool water. Leave them to soften for 5 minutes or so, until pliable. Next, pour off the water and gently squeeze out remaining moisture. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Remove from the heat and add the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into serving pots and place in the refrigerator for a couple of hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then break it up into rough bits.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the liquid reduces slightly syrupy. Turn off the heat and let it cool a bit.

Finally, top each panna cotta on top of the custards. Finish with the tahini crumble and enjoy straight away.