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My stance is that the first month calls for a sweet treat. In a period often characterised by dreary weather, a little sweetness goes a long way. I'm not suggesting anything overly rich, but the likes of this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for this dessert. Keep the leftovers in an airtight container as a ready-made 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

Begin by putting the gelatine sheets in a ramekin of cold water. Allow them to soak for 5 minutes or so, until they are soft. Then, drain them and press out the extra water. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Turn off the heat and add the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Spoon the blend into serving pots and place in the refrigerator for several hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Remove from the oven, allow to cool fully, then break it up into rustic chunks.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the liquid reduces a bit sticky. Take off the stove and let it cool a bit.

To serve, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.