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It's my conviction that the first month still deserves a delightful dessert. In a period typically filled with gloomy days, a little sweetness is essential. Granted, I'm not after anything overly rich, but the likes of this light yoghurt panna cotta fits the bill perfectly. With a casual look, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for the panna cotta. Store the remainder 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 cool water. Let them sit for 5 minutes or so, until softened. Next, pour off the water and remove remaining moisture. Put them to one side.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Remove from the heat and add the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Pour the mixture into serving pots and place in the refrigerator for several hours, until solid.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Combine in a 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 nicely mixed. Pour it onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then break into pieces into irregular pieces.

To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the syrup thickens a bit sticky. Turn off the heat and let it cool a bit.

To serve, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.