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It's my conviction that the first month isn't complete without a delightful dessert. In a period typically filled with dreary weather, a small indulgence can lift spirits. Granted, I'm not after dense confections, but something like this creamy yoghurt-based dessert fits the bill perfectly. At first sight, it resembles a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare more crumble than needed for four servings. Keep the leftovers in an tightly-closed tub for a handy textured garnish 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

First, place the gelatine sheets in a ramekin of chilled water. Allow them to soak for about five minutes, until they are soft. Next, pour off the water and gently squeeze out remaining moisture. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Remove from the heat and whisk in the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into serving pots and chill in the fridge for several hours, until solid.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then crumble it up into rough bits.

Next, cook the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the liquid reduces like a glaze. Turn off the heat and allow to cool slightly.

For assembly, spoon the warm bananas on top of the custards. Finish with the tahini crumble and serve immediately.