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I firmly believe that the first month still deserves a sweet treat. During a month typically filled with dreary weather, a little sweetness is essential. Granted, I'm not after anything overly rich, but something like this light yoghurt panna cotta hits the spot. At first sight, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have more crumble than needed for the panna cotta. Store the remainder in an sealed jar 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

First, place the gelatine sheets in a small bowl of chilled water. Allow them to soak for roughly 5 mins, until pliable. Then, drain them and press out the extra water. Set them aside.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Turn off the heat and whisk in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and chill in the fridge for several hours, until firmly set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then stir until coated so everything is evenly coated. Spread the mixture onto the lined sheet and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then break into pieces into rough bits.

For the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the syrup thickens a bit sticky. Turn off the heat and allow to cool slightly.

Finally, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.