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It's my conviction that the first month calls for a tasty finale. At a time typically filled with gloomy days, a little sweetness is essential. This isn't about dense confections, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. At first sight, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Store the remainder in an tightly-closed tub as a ready-made crispy treat 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

Soak the gelatine sheets in a little dish of cool water. Let them sit for about five minutes, until pliable. Then, drain them and press out remaining moisture. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Turn off the heat and stir in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Divide the custard into individual ramekins and place in the refrigerator for a couple of hours, until firmly set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then break it up into rustic chunks.

To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they begin to soften and the syrup thickens like a glaze. Remove from the heat and let it cool a bit.

For assembly, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.