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It's my conviction that the first month isn't complete without a sweet treat. During a month often characterised by dreary weather, a spark of joy can lift spirits. I'm not suggesting decadent, heavy desserts, but a dessert such as this refreshing set custard is absolutely perfect. 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 airtight container for a handy crispy treat another time.

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 ramekin of chilled water. Let them sit for 5 minutes or so, until they are soft. Then, drain them and press out the extra water. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Remove from the heat and add the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into individual ramekins and refrigerate for at least two 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 parchment 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 nicely mixed. Pour it onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then crumble it up into rough bits.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the mixture becomes like a glaze. Turn off the heat and allow to cool slightly.

To serve, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and dig in.