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It's my conviction that the first month calls for a tasty finale. At a time typically filled with grey skies, a spark of joy is essential. I'm not suggesting anything overly rich, but the likes of this refreshing set custard is absolutely perfect. If you glance quickly, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have extra crumble mixture for this dessert. Store the remainder in an sealed jar to enjoy as a crunchy snack later on.

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

Soak the gelatine sheets in a little dish of cool water. Let them sit for roughly 5 mins, until they are soft. Next, pour off the water and remove remaining moisture. Set them aside.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Take the pan off the stove and whisk in the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Spoon the blend into four small glasses and refrigerate for a couple of hours, until solid.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Remove from the oven, allow to cool fully, then crumble it up into rough bits.

For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the syrup thickens slightly syrupy. Turn off the heat and allow to cool slightly.

To serve, spoon the warm bananas onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.