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I firmly believe that the first month still deserves a delightful dessert. In a period that can be grey skies, a little sweetness can lift spirits. I'm not suggesting anything overly rich, but something like this light yoghurt panna cotta hits the spot. If you glance quickly, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare more crumble than needed for this dessert. Save the excess in an tightly-closed tub as a ready-made crunchy snack later on.

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. Let them sit for about five minutes, until they are soft. Then, drain them and gently squeeze out remaining moisture. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Take the pan off the stove and whisk in the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt thoroughly. Divide the custard into individual ramekins and chill in the fridge for several 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 baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break it up into irregular pieces.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the mixture becomes a bit sticky. Turn off the heat and allow to cool slightly.

For assembly, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.