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My stance is that the first month calls for a delightful dessert. In a period often characterised by grey skies, a spark of joy is essential. This isn't about dense confections, but the likes of this refreshing set custard hits the spot. At first sight, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields a generous amount of topping for four servings. Save the excess in an tightly-closed tub for a handy 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 ramekin of cool water. Allow them to soak for 5 minutes or so, until softened. Next, pour off the water and remove remaining moisture. Put them to one side.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Remove from the heat and stir in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into individual ramekins and refrigerate for at least two hours, until solid.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then break it up into rustic chunks.

For 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. Turn off the heat and set aside to cool.

To serve, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.