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My stance is that the first month calls for a tasty finale. At a time that can be dreary weather, a little sweetness can lift spirits. Granted, I'm not after decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. At first sight, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare a generous amount of topping for this dessert. Save the excess in an airtight container for a handy 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

First, place the gelatine sheets in a small bowl of chilled water. Let them sit for about five minutes, until softened. Next, pour off the water and press out the extra water. Reserve for later.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Take the pan off the stove and whisk in the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Divide the custard into serving pots and chill in the fridge for several hours, until solid.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then stir until coated so everything is well covered. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then break into pieces into irregular pieces.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the mixture becomes slightly syrupy. Remove from the heat and let it cool a bit.

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