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My stance is that the first month still deserves a sweet treat. In a period typically filled with grey skies, a spark of joy goes a long way. I'm not suggesting dense confections, but the likes of this creamy yoghurt-based dessert hits the spot. At first sight, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have more crumble than needed for this dessert. Save the excess in an tightly-closed tub to enjoy as a crunchy snack 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 ramekin of cold water. Leave them to soften for roughly 5 mins, until they are soft. Then, drain them and gently squeeze out the extra water. Reserve for later.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Remove from the heat and add the squeezed gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Pour the mixture into individual ramekins and chill in the fridge for a couple of hours, until firmly set.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, 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 cook until they are tender and the mixture becomes slightly syrupy. Turn off the heat and set aside to cool.

For assembly, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.