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My stance is that the first month still deserves a delightful dessert. In a period typically filled with dreary weather, a small indulgence is essential. I'm not suggesting decadent, heavy desserts, but something like this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare more crumble than needed for four servings. Save the excess in an airtight container as a ready-made 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 small bowl of cold water. Allow them to soak for roughly 5 mins, until pliable. Afterwards, discard the water and remove the extra water. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through without letting it boil. Remove from the heat and stir in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into serving pots and refrigerate for at least two hours, until solid.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break into pieces into rustic chunks.

To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the liquid reduces a bit sticky. Take off the stove and set aside to cool.

For assembly, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and serve immediately.