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I firmly believe that the first month isn't complete without a tasty finale. At a time often characterised by dreary weather, a little sweetness can lift spirits. I'm not suggesting decadent, heavy desserts, but the likes of this refreshing set custard hits the spot. With a casual look, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for this dessert. Keep the leftovers in an sealed jar for a handy textured garnish 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

Begin by putting the gelatine sheets in a ramekin of cool water. Leave them to soften for about five minutes, until they are soft. Then, drain them and remove the extra water. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Remove from the heat and add the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until well combined. Pour the mixture into individual ramekins and chill in the fridge 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. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then mix thoroughly so everything is well covered. Spread the mixture onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then crumble it up into irregular pieces.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the mixture becomes a bit sticky. Remove from the heat and let it cool a bit.

For assembly, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.