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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 spark of joy is essential. I'm not suggesting decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have a generous amount of topping for four servings. Save the excess in an sealed jar as a ready-made crispy treat 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

Begin by putting the gelatine sheets in a ramekin of chilled water. Allow them to soak for 5 minutes or so, until they are soft. Next, pour off the water and remove any excess liquid. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Remove from the heat and add the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into individual ramekins and refrigerate for at least two hours, until firmly set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break into pieces into irregular pieces.

For the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the mixture becomes slightly syrupy. Remove from the heat and let it cool a bit.

For assembly, spoon the warm bananas over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.