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I firmly believe that the first month still deserves a sweet treat. At a time typically filled with gloomy days, a spark of joy goes a long way. I'm not suggesting dense confections, but the likes of this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare extra crumble mixture for the panna cotta. Store the remainder in an tightly-closed tub to enjoy as a 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

Soak the gelatine sheets in a ramekin of cool water. Leave them to soften for roughly 5 mins, until pliable. Then, drain them and press out remaining moisture. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Take the pan off the stove and whisk in the squeezed gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into serving pots and chill in the fridge for at least two 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. Combine in a 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 well covered. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then break it up into irregular pieces.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the syrup thickens a bit sticky. Turn off the heat and set aside to cool.

To serve, spoon the warm bananas on top of the custards. Finish with the tahini crumble and serve immediately.