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It's my conviction that the first month isn't complete without a delightful dessert. At a time often characterised by dreary weather, a spark of joy is essential. I'm not suggesting decadent, heavy desserts, but a dessert such as this refreshing set custard fits the bill perfectly. If you glance quickly, it resembles a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for four servings. Store the remainder in an airtight container 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

Begin by putting the gelatine sheets in a small bowl of cool water. Allow them to soak for about five minutes, until softened. Then, drain them and remove any excess liquid. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Turn off the heat and add the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Divide the custard into individual ramekins and place in the refrigerator for a couple of hours, until solid.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then combine well so everything is nicely mixed. Tip the blend onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break it up into rough bits.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the mixture becomes slightly syrupy. Remove from the heat and allow to cool slightly.

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