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It's my conviction that the first month isn't complete without a sweet treat. In a period that can be dreary weather, a little sweetness can lift spirits. This isn't about anything overly rich, but something like this light yoghurt panna cotta fits the bill perfectly. With a casual look, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for the panna cotta. Store the remainder in an sealed jar for a handy crispy treat 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 small bowl of cold water. Leave them to soften for 5 minutes or so, until softened. Afterwards, discard the water and press out remaining moisture. Reserve for later.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Turn off the heat and stir in the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Pour the mixture into four small glasses and refrigerate for a couple of hours, until completely set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is well covered. Pour it onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then break into pieces into rustic chunks.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the syrup thickens a bit sticky. Remove from the heat and set aside to cool.

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