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It's my conviction that the first month isn't complete without a delightful dessert. During a month that can be dreary weather, a spark of joy is essential. Granted, I'm not after anything overly rich, but a dessert such as this creamy yoghurt-based dessert hits the spot. At first sight, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for this dessert. Store the remainder in an airtight container for a handy 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

First, place the gelatine sheets in a ramekin of cool water. Leave them to soften for roughly 5 mins, until they are soft. Afterwards, discard the water and remove any excess liquid. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming without letting it boil. Remove from the heat and stir in the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into serving pots and place in the refrigerator 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 baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until golden brown. Remove from the oven, allow to cool fully, then break it up into rough bits.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the liquid reduces like a glaze. Take off the stove and allow to cool slightly.

For assembly, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and serve immediately.