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It's my conviction that the first month calls for a sweet treat. At a time typically filled with dreary weather, a small indulgence is essential. I'm not suggesting dense confections, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for four servings. Save the excess in an sealed jar as a ready-made crunchy snack 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

Begin by putting the gelatine sheets in a small bowl of chilled water. Leave them to soften for 5 minutes or so, until softened. Then, drain them and gently squeeze out the extra water. Set them aside.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Take the pan off the stove and stir in the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Spoon the blend into individual ramekins and chill in the fridge 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. Cover a baking sheet with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is well covered. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then break into pieces into irregular pieces.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the mixture becomes a bit sticky. Take off the stove and allow to cool slightly.

For assembly, top each panna cotta on top of the custards. Finish with the tahini crumble and dig in.