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I firmly believe that the first month isn't complete without a sweet treat. At a time often characterised by gloomy days, a spark of joy is essential. I'm not suggesting decadent, heavy desserts, but the likes of this refreshing set custard hits the spot. If you glance quickly, it resembles a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for the panna cotta. Store the remainder in an tightly-closed tub to enjoy as a textured garnish for future use.

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 cool water. Let them sit for roughly 5 mins, until they are soft. Next, pour off the water and press out any excess liquid. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Turn off the heat and stir in the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into individual ramekins and refrigerate for several hours, until solid.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. In a mixing 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 nicely mixed. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, allow to cool fully, then break into pieces into rough bits.

To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the mixture becomes slightly syrupy. Take off the stove and allow to cool slightly.

Finally, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.