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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 spark of joy can lift spirits. This isn't about anything overly rich, but something like this creamy yoghurt-based dessert fits the bill perfectly. With a casual look, it resembles a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for the panna cotta. Keep the leftovers in an airtight container as a ready-made textured garnish 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

Begin by putting the gelatine sheets in a small bowl of cold water. Leave them to soften for 5 minutes or so, until they are soft. Afterwards, discard the water and press out remaining moisture. Put them to one side.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Take the pan off the stove and stir in the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Spoon the blend into four small glasses and chill in the fridge for a couple of hours, until solid.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then break it up into rustic chunks.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the syrup thickens like a glaze. Take off the stove and allow to cool slightly.

Finally, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.