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I firmly believe that the first month calls for a sweet treat. During a month often characterised by dreary weather, a spark of joy goes a long way. I'm not suggesting dense confections, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have more crumble than needed for this dessert. Save the excess in an airtight container as a ready-made 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

Soak the gelatine sheets in a ramekin of chilled water. Let them sit for roughly 5 mins, until they are soft. Next, pour off the water and press out remaining moisture. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming but not boiling. Remove from the heat and whisk in the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and place in the refrigerator for at least two hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is well covered. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break into pieces into rough bits.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the liquid reduces like a glaze. Turn off the heat and allow to cool slightly.

For assembly, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and dig in.