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My stance is that the first month still deserves a sweet treat. At a time typically filled with grey skies, a spark of joy goes a long way. This isn't about dense confections, but a dessert such as this light yoghurt panna cotta hits the spot. At first sight, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare a generous amount of topping for four servings. Keep the leftovers in an airtight container to enjoy as a 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

Begin by putting the gelatine sheets in a ramekin of chilled water. Allow them to soak for about five minutes, until softened. Then, drain them and press out any excess liquid. Set them aside.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Turn off the heat and whisk in the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into serving pots and refrigerate for at least two hours, until solid.

While that chills, make the crumble. Preheat 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. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the lined sheet and cook for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then break into pieces into rough bits.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the syrup thickens a bit sticky. Remove from the heat and set aside to cool.

Finally, spoon the warm bananas on top of the custards. Finish with the tahini crumble and serve immediately.