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I firmly believe that the first month isn't complete without a delightful dessert. In a period typically filled with gloomy days, a little sweetness can lift spirits. I'm not suggesting dense confections, but something like this light yoghurt panna cotta is absolutely perfect. At first sight, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields extra crumble mixture for four servings. Save the excess in an sealed jar to enjoy as a textured garnish another time.

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 cold water. Allow them to soak for 5 minutes or so, until softened. Afterwards, discard the water and remove the extra water. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Turn off the heat and whisk in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into serving pots and chill in the fridge for a couple of hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then break it up into rough bits.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the syrup thickens like a glaze. Take off the stove and set aside to cool.

Finally, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and dig in.