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My stance is that the first month still deserves a delightful dessert. During a month that can be gloomy days, a little sweetness is essential. This isn't about dense confections, but a dessert such as this refreshing set custard hits the spot. With a casual look, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for this dessert. Keep the leftovers in an airtight container as a ready-made crunchy snack 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

Soak the gelatine sheets in a small bowl of chilled water. Leave them to soften for 5 minutes or so, until pliable. Afterwards, discard the water and gently squeeze out any excess liquid. Reserve for later.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Remove from the heat and whisk in the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Pour the mixture into serving pots and chill in the fridge for a couple of hours, until solid.

While that chills, make the crumble. Set your 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 well covered. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break it up into rustic chunks.

For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the syrup thickens like a glaze. Remove from the heat and set aside to cool.

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