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My stance is that the first month still deserves a delightful dessert. At a time typically filled with gloomy days, a little sweetness goes a long way. This isn't about anything overly rich, but the likes of 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

You'll have a generous amount of topping for the panna cotta. Save the excess in an airtight container for a handy crunchy snack 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 they are soft. Next, pour off the water and press out any excess liquid. Set them aside.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Take the pan off the stove and whisk in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into serving pots and refrigerate for a couple of hours, until completely set.

Now for the crumble. Heat the 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. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Tip the blend onto the baking tray and place in the oven for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then break into pieces into irregular pieces.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the syrup thickens slightly syrupy. Take off the stove and allow to cool slightly.

Finally, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.