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I firmly believe that the first month calls for a sweet treat. At a time typically filled with gloomy days, a little sweetness goes a long way. I'm not suggesting dense confections, but the likes of this light yoghurt panna cotta hits the spot. If you glance quickly, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields more crumble than needed for the panna cotta. Save the excess in an tightly-closed tub for a handy textured garnish 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

First, place the gelatine sheets in a little dish of cool water. Let them sit for roughly 5 mins, until pliable. Afterwards, discard the water and gently squeeze out remaining moisture. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Turn off the heat and whisk in the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and chill in the fridge for a couple of hours, until completely set.

Now for the crumble. Set 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. Mix well to combine. Add the melted butter and tahini, then combine well so everything is nicely mixed. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then break into pieces into rough bits.

Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the syrup thickens a bit sticky. Take off the stove and let it cool a bit.

For assembly, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.