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It's my conviction that the first month still deserves a tasty finale. At a time often characterised by grey skies, a little sweetness goes a long way. This isn't about decadent, heavy desserts, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it resembles a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields more crumble than needed for four servings. Store the remainder in an tightly-closed tub for a handy textured garnish 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

First, place the gelatine sheets in a small bowl of chilled water. Allow them to soak for 5 minutes or so, until pliable. Then, drain them and press out any excess liquid. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming without letting it boil. Remove from the heat and whisk in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into four small glasses and place in the refrigerator for a couple of hours, until solid.

Meanwhile, prepare the crumble. Set your 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. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break into pieces into rough bits.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the syrup thickens slightly syrupy. Take off the stove and let it cool a bit.

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