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It's my conviction that the first month isn't complete without a sweet treat. At a time that can be gloomy days, a spark of joy can lift spirits. I'm not suggesting dense confections, but the likes of 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

This recipe yields extra crumble mixture for four servings. Keep the leftovers in an sealed jar for a handy 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

Begin by putting the gelatine sheets in a ramekin of cold water. Allow them to soak for about five minutes, until pliable. Next, pour off the water and press out remaining moisture. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Turn off the heat and add the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and chill in the fridge for a couple of hours, until completely set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then break into pieces into irregular pieces.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the mixture becomes slightly syrupy. Turn off the heat and allow to cool slightly.

Finally, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and dig in.