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I firmly believe that the first month still deserves a delightful dessert. In a period that can be dreary weather, a spark of joy goes a long way. I'm not suggesting decadent, heavy desserts, but something like 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 more crumble than needed for this dessert. Keep the leftovers in an airtight container to enjoy as a crunchy snack 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

First, place the gelatine sheets in a ramekin of chilled water. Leave them to soften for roughly 5 mins, until they are soft. Afterwards, discard the water and gently squeeze out any excess liquid. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until steaming but not boiling. Turn off the heat and add the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into serving pots and chill in the fridge for several hours, until firmly set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then break it up into irregular pieces.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the liquid reduces slightly syrupy. Turn off the heat and set aside to cool.

For assembly, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and serve immediately.