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I firmly believe that the first month still deserves a tasty finale. In a period often characterised by dreary weather, a small indulgence is essential. I'm not suggesting decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. At first sight, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare a generous amount of topping for the panna cotta. Save the excess in an airtight container to enjoy as a 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

First, place the gelatine sheets in a little dish of chilled water. Let them sit for about five minutes, until softened. Then, drain them and gently squeeze out the extra water. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Take the pan off the stove and stir in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into individual ramekins and chill in the fridge for several hours, until completely set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof 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 combine well so everything is nicely mixed. Spread the mixture onto the baking tray and cook for 18 to 22 minutes, until golden brown. Once baked, cool entirely, then crumble it up into rustic chunks.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the liquid reduces slightly syrupy. Turn off the heat and allow to cool slightly.

To serve, top each panna cotta on top of the custards. Sprinkle over the tahini crumble and serve immediately.