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It's my conviction that the first month isn't complete without a tasty finale. In a period typically filled with dreary weather, a little sweetness can lift spirits. Granted, I'm not after anything overly rich, but a dessert such as this refreshing set custard hits the spot. With a casual look, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for this dessert. Store the remainder in an tightly-closed tub for a handy textured garnish 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

Begin by putting the gelatine sheets in a little dish of cool water. Leave them to soften for 5 minutes or so, until they are soft. Afterwards, discard the water and press out the extra water. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Heat gently until hot taking care not to boil. Remove from the heat and add the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and refrigerate for a couple of hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Remove from the oven, cool entirely, then crumble it up into irregular pieces.

For the bananas: using a saucepan, warm the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the mixture becomes a bit sticky. Turn off the heat and allow to cool slightly.

Finally, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.