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I firmly believe that the first month still deserves a tasty finale. At a time often characterised by gloomy days, a little sweetness can lift spirits. This isn't about anything overly rich, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have extra crumble mixture for the panna cotta. Store the remainder in an sealed jar for a handy textured garnish 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 small bowl of cool water. Allow them to soak for about five minutes, until softened. Afterwards, discard the water and remove any excess liquid. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Turn off the heat and add the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into serving pots and refrigerate 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. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is evenly coated. Spread the mixture onto the lined sheet and cook for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break it up into irregular pieces.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the syrup thickens a bit sticky. Take off the stove and allow to cool slightly.

Finally, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and dig in.