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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 little sweetness can lift spirits. Granted, I'm not after dense confections, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have extra crumble mixture for four servings. Save the excess in an tightly-closed tub to enjoy as a crunchy snack 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 small bowl of cold water. Let them sit for about five minutes, until softened. Then, drain them 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 hot without letting it boil. Take the pan off the stove and add the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into individual ramekins and chill in the fridge for a couple of hours, until solid.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then break into pieces into rustic chunks.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the mixture becomes slightly syrupy. Turn off the heat and allow to cool slightly.

To serve, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.