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It's my conviction that the first month isn't complete without a sweet treat. In a period that can be grey skies, a small indulgence can lift spirits. I'm not suggesting dense confections, but something like this refreshing set custard is absolutely perfect. With a casual look, it resembles a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare more crumble than needed for this dessert. Store the remainder in an tightly-closed tub for a handy 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 chilled water. Leave them to soften for about five minutes, until they are soft. Then, drain them and remove remaining moisture. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Remove from the heat and whisk in the prepared gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Divide the custard into four small glasses and chill in the fridge for a couple of hours, until firmly set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is evenly coated. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break it up into irregular pieces.

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 liquid reduces like a glaze. Turn off the heat and allow to cool slightly.

For assembly, top each panna cotta on top of the custards. Finish with the tahini crumble and dig in.