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I firmly believe that the first month calls for a tasty finale. During a month often characterised by gloomy days, a spark of joy goes a long way. I'm not suggesting dense confections, but the likes of this refreshing set custard is absolutely perfect. At first sight, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for this dessert. Save the excess in an tightly-closed tub for a handy textured garnish 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

Begin by putting the gelatine sheets in a ramekin of chilled water. Leave them to soften for 5 minutes or so, until they are soft. Then, drain them and press out any excess liquid. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Remove from the heat and whisk in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Pour the mixture into serving pots and chill in the fridge for a couple of hours, until completely 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. Toss to blend. Pour in the melted butter and tahini, then mix thoroughly so everything is well covered. Pour it onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then break into pieces into irregular pieces.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the liquid reduces slightly syrupy. Take off the stove and allow to cool slightly.

For assembly, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.