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I firmly believe that the first month still deserves a delightful dessert. During a month that can be gloomy days, a little sweetness can lift spirits. Granted, I'm not after anything overly rich, but the likes of this creamy yoghurt-based dessert hits the spot. At first sight, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Save the excess in an tightly-closed tub for a handy 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

Begin by putting the gelatine sheets in a ramekin of chilled water. Allow them to soak for 5 minutes or so, until they are soft. Afterwards, discard the water and gently squeeze out remaining moisture. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Turn off the heat and stir in the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and refrigerate for at least two hours, until completely set.

While that chills, make the crumble. Preheat 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. Stir together thoroughly. Add the melted butter and tahini, then combine well so everything is well covered. Pour it onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break it up into irregular pieces.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and cook until they begin to soften and the liquid reduces slightly syrupy. Take off the stove and let it cool a bit.

Finally, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.