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My stance is that the first month still deserves a delightful dessert. During a month typically filled with grey skies, a small indulgence is essential. This isn't about dense confections, but something like this light yoghurt panna cotta is absolutely perfect. At first sight, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have a generous amount of topping for four servings. Store the remainder in an sealed jar as a ready-made 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 small bowl of cool water. Leave them to soften for 5 minutes or so, until pliable. Then, drain them and remove remaining moisture. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Take the pan off the stove and stir in the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Spoon the blend into serving pots and refrigerate for several hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is nicely mixed. Tip the blend onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break into pieces into irregular pieces.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the syrup thickens slightly syrupy. Take off the stove and set aside to cool.

To serve, spoon the warm bananas on top of the custards. Finish with the tahini crumble and dig in.