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My stance is that the first month isn't complete without a delightful dessert. During a month often characterised by dreary weather, a small indulgence is essential. I'm not suggesting anything overly rich, but the likes of this light yoghurt panna cotta hits the spot. At first sight, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare more crumble than needed for the panna cotta. Keep the leftovers in an airtight container as a ready-made textured garnish 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 little dish of cool water. Let them sit for about five minutes, until pliable. Next, pour off the water and remove the extra water. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Turn off the heat and stir in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and refrigerate for several hours, until solid.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a 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 mix thoroughly so everything is well covered. Pour it onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then break it up into rustic chunks.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the syrup thickens like a glaze. Take off the stove and set aside to cool.

For assembly, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.