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My stance is that the first month still deserves a sweet treat. In a period often characterised by grey skies, a small indulgence is essential. I'm not suggesting decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it could easily pass for 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 airtight container 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 small bowl of cool water. Leave them to soften for 5 minutes or so, until softened. Then, drain them and remove any excess liquid. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through without letting it boil. Take the pan off the stove and stir in the squeezed gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into four small glasses and place in the refrigerator for at least two hours, until solid.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add 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 nicely browned. Take it out, let it cool completely, then crumble it up into rough bits.

Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the mixture becomes 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 enjoy straight away.