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I firmly believe that the first month still deserves a delightful dessert. At a time typically filled with grey skies, a small indulgence can lift spirits. Granted, I'm not after anything overly rich, but a dessert such as this refreshing set custard is absolutely perfect. If you glance quickly, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for the panna cotta. Keep the leftovers in an sealed jar for a handy textured garnish 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 ramekin of cool water. Let them sit for about five minutes, until pliable. Next, pour off the water and remove any excess liquid. Set them aside.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot taking care not to boil. Remove from the heat and whisk in the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and chill in the fridge 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. Line a small baking tray with baking 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 mix thoroughly so everything is nicely mixed. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then break it up into rough bits.

To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the mixture becomes like a glaze. Remove from the heat and set aside to cool.

Finally, spoon the warm bananas onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.