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It's my conviction that the first month still deserves a sweet treat. During a month often characterised by gloomy days, a spark of joy can lift spirits. Granted, I'm not after anything overly rich, but something like this creamy yoghurt-based dessert hits the spot. With a casual look, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for this dessert. Keep the leftovers in an sealed jar as a ready-made textured garnish 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

Soak the gelatine sheets in a small bowl of cold water. Let them sit for 5 minutes or so, until softened. Afterwards, discard the water and remove any excess liquid. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Remove from the heat and stir in the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into serving pots and place in the refrigerator for at least two hours, until completely set.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture 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 rough bits.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the syrup thickens like a glaze. Turn off the heat and allow to cool slightly.

For assembly, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.