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It's my conviction that the first month calls for a delightful dessert. In a period often characterised by grey skies, a small indulgence can lift spirits. This isn't about dense confections, but a dessert such as this refreshing set custard is absolutely perfect. At first sight, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have a generous amount of topping for this dessert. Save the excess in an sealed jar to enjoy as a textured garnish 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 little dish of chilled water. Allow them to soak for 5 minutes or so, until pliable. Then, drain them and gently squeeze out any excess liquid. Put them to one side.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming taking care not to boil. Take the pan off the stove and stir in the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into four small glasses and refrigerate for at least two hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then stir until coated so everything is well covered. Pour it onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then crumble it up into rustic chunks.

For the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the syrup thickens a bit sticky. Remove from the heat and allow to cool slightly.

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