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My stance is that the first month still deserves a delightful dessert. At a time typically filled with dreary weather, a little sweetness goes a long way. I'm not suggesting dense confections, but a dessert such as this light yoghurt panna cotta is absolutely perfect. With a casual look, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare more crumble than needed for four servings. Store the remainder in an tightly-closed tub for a handy crispy treat 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

Soak the gelatine sheets in a small bowl of chilled water. Let them sit for 5 minutes or so, until pliable. Then, drain them and remove any excess liquid. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Take the pan off the stove and add the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into serving pots and refrigerate for a couple of hours, until solid.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a 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 well covered. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Once baked, cool entirely, then break into pieces into rustic chunks.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the syrup thickens slightly syrupy. Remove from the heat and let it cool a bit.

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