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It's my conviction that the first month still deserves a delightful dessert. At a time typically filled with dreary weather, a small indulgence is essential. Granted, I'm not after dense confections, but something like this light yoghurt panna cotta hits the spot. If you glance quickly, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Keep the leftovers in an sealed jar to enjoy as a crunchy snack 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 cold water. Leave them to soften for roughly 5 mins, until pliable. Next, pour off the water and gently squeeze out remaining moisture. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Turn off the heat and add the squeezed gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into individual ramekins and place in the refrigerator for several hours, until firmly set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, cool entirely, then break it up into irregular pieces.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the liquid reduces slightly syrupy. Take off the stove and let it cool a bit.

To serve, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and dig in.