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I firmly believe that the first month still deserves a tasty finale. At a time that can be grey skies, a small indulgence can lift spirits. I'm not suggesting dense confections, but something like this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for this dessert. Keep the leftovers in an sealed jar to enjoy as a crispy treat 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 cold water. Let them sit for roughly 5 mins, until they are soft. Afterwards, discard the water and press out any excess liquid. Set them aside.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Remove from the heat and stir in the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and refrigerate for a couple of hours, until firmly set.

While that chills, make the crumble. Heat the 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. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break it up into rough bits.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the syrup thickens slightly syrupy. Remove from the heat and let it cool a bit.

For assembly, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.