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I firmly believe that the first month isn't complete without a delightful dessert. During a month that can be grey skies, a little sweetness can lift spirits. Granted, I'm not after anything overly rich, but something like this refreshing set custard fits the bill perfectly. With a casual look, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for this dessert. 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 little dish of chilled water. Allow them to soak for 5 minutes or so, until softened. Afterwards, discard the water and remove any excess liquid. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot taking care not to boil. Remove from the heat and whisk in the softened gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Divide the custard into four small glasses and chill in the fridge for a couple of hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is well covered. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break into pieces into rough bits.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the liquid reduces a bit sticky. Take off the stove and allow to cool slightly.

Finally, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.