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I firmly believe that the first month still deserves a sweet treat. During a month that can be gloomy days, a little sweetness can lift spirits. Granted, I'm not after dense confections, but something like this light yoghurt panna cotta fits the bill perfectly. If you glance quickly, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for the panna cotta. Store the remainder in an airtight container 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. Let them sit for roughly 5 mins, until pliable. Next, pour off the water and remove remaining moisture. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Take the pan off the stove and add the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into individual ramekins and chill in the fridge for a couple of hours, until solid.

Now for 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. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then break it up into rough bits.

To prepare the bananas: in a small pan, 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 set aside to cool.

Finally, top each panna cotta on top of the custards. Sprinkle over the tahini crumble and dig in.