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My stance is that the first month isn't complete without a sweet treat. During a month often characterised by gloomy days, a small indulgence can lift spirits. This isn't about decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta is absolutely perfect. If you glance quickly, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for this dessert. Store the remainder in an tightly-closed tub to enjoy as a 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

Begin by putting the gelatine sheets in a little dish of cold water. Let them sit for about five minutes, until pliable. Next, pour off the water and press out remaining moisture. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Take the pan off the stove and stir in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and place in the refrigerator for a couple of hours, until completely set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break into pieces into rough bits.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the syrup thickens like a glaze. Remove from the heat and let it cool a bit.

For assembly, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.