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I firmly believe that the first month isn't complete without a sweet treat. During a month typically filled with gloomy days, a little sweetness can lift spirits. This isn't about decadent, heavy desserts, but something like this creamy yoghurt-based dessert hits the spot. At first sight, it resembles a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare extra crumble mixture for this dessert. Store the remainder in an sealed jar for a handy crunchy snack 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

First, place the gelatine sheets in a little dish of cold water. Allow them to soak for 5 minutes or so, until softened. Next, pour off the water and gently squeeze out the extra water. Put them to one side.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Remove from the heat and whisk in the softened gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Pour the mixture into four small glasses and refrigerate for several hours, until firmly set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is nicely mixed. Tip the blend 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 break it up into rustic chunks.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the liquid reduces a bit sticky. Remove from the heat and allow to cool slightly.

Finally, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.