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My stance is that the first month calls for a sweet treat. During a month often characterised by gloomy days, a little sweetness is essential. Granted, I'm not after decadent, heavy desserts, but the likes of this refreshing set custard is absolutely perfect. If you glance quickly, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields a generous amount of topping for four servings. Store the remainder in an tightly-closed tub to enjoy as a 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

Begin by putting the gelatine sheets in a small bowl of chilled water. Allow them to soak for 5 minutes or so, until pliable. Next, pour off the water and gently squeeze out any excess liquid. Set them aside.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Take the pan off the stove and whisk in the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until well combined. Spoon the blend into serving pots and place in the refrigerator for several hours, until solid.

Meanwhile, prepare the crumble. Heat the 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. Stir together thoroughly. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then crumble it up into rustic chunks.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the mixture becomes a bit sticky. Turn off the heat and set aside to cool.

For assembly, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.