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It's my conviction that the first month calls for a sweet treat. At a time that can be dreary weather, a spark of joy is essential. This isn't about decadent, heavy desserts, but something like this creamy yoghurt-based dessert fits the bill perfectly. At first sight, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have more crumble than needed for the panna cotta. Save the excess in an tightly-closed tub for a handy textured garnish for future use.

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 little dish of cold water. Leave them to soften for roughly 5 mins, until pliable. Then, drain them and gently squeeze out the extra water. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming without letting it boil. Remove from the heat and add the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into serving pots and chill in the fridge for several hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the lined sheet and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, allow to cool fully, then break it up into rough bits.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the liquid reduces a bit sticky. Remove from the heat and set aside to cool.

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