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I firmly believe that the first month still deserves a tasty finale. At a time that can be grey skies, a little sweetness goes a long way. This isn't about decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta fits the bill perfectly. With a casual look, it resembles a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields more crumble than needed for the panna cotta. Store the remainder in an sealed jar 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 ramekin of cold water. Let them sit for roughly 5 mins, until they are soft. Then, drain them and press out any excess liquid. Reserve for later.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Take the pan off the stove and whisk in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Spoon the blend into individual ramekins and place in the refrigerator for a couple of hours, until completely set.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then crumble it up into rustic chunks.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the syrup thickens slightly syrupy. Turn off the heat and set aside to cool.

Finally, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and dig in.