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My stance is that the first month still deserves a tasty finale. At a time typically filled with dreary weather, a little sweetness goes a long way. This isn't about anything overly rich, but the likes of this light yoghurt panna cotta fits the bill perfectly. With a casual look, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for the panna cotta. Save the excess in an sealed jar to enjoy as a textured garnish for future use.

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 about five minutes, until they are soft. Next, pour off the water and gently squeeze out the extra water. Set them aside.

In a small saucepan, 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 prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and place in the refrigerator for at least two hours, until completely set.

While that chills, make the crumble. Preheat 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 stir until coated so everything is well covered. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then crumble it up into rough bits.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the syrup thickens like a glaze. Take off the stove and allow to cool slightly.

For assembly, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.