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My stance is that the first month still deserves a delightful dessert. In a period often characterised by gloomy days, a small indulgence is essential. This isn't about decadent, heavy desserts, but something like this creamy yoghurt-based dessert hits the spot. With a casual look, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have more crumble than needed for four servings. Keep the leftovers in an tightly-closed tub to enjoy as a 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

Begin by putting the gelatine sheets in a little dish of chilled water. Leave them to soften for 5 minutes or so, until they are soft. Then, drain them and press out any excess liquid. Reserve for later.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Remove from the heat and add the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into individual ramekins and chill in the fridge for several hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then break into pieces into irregular pieces.

To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the liquid reduces a bit sticky. Turn off the heat and allow to cool slightly.

To serve, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.