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It's my conviction that the first month calls for a delightful dessert. At a time typically filled with grey skies, a spark of joy goes a long way. This isn't about dense confections, but something like this light yoghurt panna cotta fits the bill perfectly. If you glance quickly, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have more crumble than needed for four servings. Store the remainder in an tightly-closed tub to enjoy as a textured garnish later on.

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 little dish of cold water. Allow them to soak for about five minutes, until softened. Next, pour off the water and remove remaining moisture. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Turn off the heat and add the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into individual ramekins and refrigerate for at least two 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. Toss to blend. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then break into pieces into irregular pieces.

For the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the mixture becomes like a glaze. Remove from the heat and set aside to cool.

Finally, divide the banana mixture on top of the custards. Finish with the tahini crumble and dig in.