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My stance is that the first month isn't complete without a delightful dessert. At a time that can be grey skies, a small indulgence is essential. I'm not suggesting dense confections, but something like this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it resembles a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields extra crumble mixture for four servings. Save the excess in an airtight container for a handy 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

Soak the gelatine sheets in a ramekin of cold water. Leave them to soften for about five minutes, until softened. Afterwards, discard the water and gently squeeze out any excess liquid. Set them aside.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Take the pan off the stove and whisk in the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Divide the custard into individual ramekins and place in the refrigerator for at least two hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Tip the blend onto the baking tray and place in the oven for 18 to 22 minutes, until golden brown. Once baked, cool entirely, then crumble it up into rustic chunks.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the mixture becomes a bit sticky. Remove from the heat and allow to cool slightly.

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