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It's my conviction that the first month still deserves a tasty finale. In a period often characterised by gloomy days, a little sweetness can lift spirits. I'm not suggesting anything overly rich, but the likes of this light yoghurt panna cotta hits the spot. With a casual look, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare more crumble than needed for four servings. Store the remainder in an tightly-closed tub to enjoy as a 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

Soak the gelatine sheets in a small bowl of chilled water. Leave them to soften for about five minutes, until they are soft. Next, pour off the water and press out remaining moisture. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming but not boiling. Remove from the heat and stir in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Spoon the blend into serving pots and refrigerate for at least two hours, until completely set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Tip the blend onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break into pieces into irregular pieces.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the liquid reduces a bit sticky. Remove from the heat and allow to cool slightly.

For assembly, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.