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It's my conviction that the first month still deserves a sweet treat. At a time typically filled with dreary weather, a small indulgence is essential. This isn't about dense confections, but a dessert such as this refreshing set custard hits the spot. At first sight, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for this dessert. Store the remainder in an tightly-closed tub to enjoy as a crunchy snack 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

First, place the gelatine sheets in a ramekin of cool water. Leave them to soften for roughly 5 mins, until they are soft. Next, pour off the water and press out the extra water. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Turn off the heat and add the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into serving pots and refrigerate for several hours, until solid.

While that chills, make 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 mix thoroughly so everything is evenly coated. Pour it onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then crumble it up into rustic chunks.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the mixture becomes a bit sticky. Remove from the heat and let it cool a bit.

Finally, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and dig in.