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I firmly believe that the first month isn't complete without a sweet treat. During a month often characterised by grey skies, a small indulgence goes a long way. I'm not suggesting dense confections, but a dessert such as this refreshing set custard hits the spot. At first sight, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have a generous amount of topping for this dessert. Save the excess in an airtight container for a handy crispy treat 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

Begin by putting the gelatine sheets in a ramekin of chilled water. Allow them to soak for 5 minutes or so, until softened. Then, drain them and gently squeeze out the extra water. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Take the pan off the stove and stir in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and place in the refrigerator for several hours, until firmly set.

While that chills, make the crumble. Preheat 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 combine well so everything is well covered. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break into pieces into rustic chunks.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the mixture becomes slightly syrupy. Take off the stove and allow to cool slightly.

Finally, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and serve immediately.