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My stance is that the first month isn't complete without a sweet treat. In a period typically filled with gloomy days, a little sweetness can lift spirits. I'm not suggesting anything overly rich, but the likes of this creamy yoghurt-based dessert hits the spot. With a casual look, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields a generous amount of topping for four servings. Save the excess in an airtight container as a ready-made 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 small bowl of cool water. Leave them to soften for about five minutes, until they are soft. Afterwards, discard the water and remove the extra water. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Turn off the heat and add the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Pour the mixture into individual ramekins and place in the refrigerator for several hours, until solid.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Remove from the oven, let it cool completely, then break into pieces into rustic chunks.

Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the mixture becomes a bit sticky. Take off the stove and set aside to cool.

To serve, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and dig in.