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I firmly believe that the first month isn't complete without a tasty finale. At a time often characterised by gloomy days, a small indulgence goes a long way. I'm not suggesting anything overly rich, but the likes of this refreshing set custard hits the spot. With a casual look, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields more crumble than needed for this dessert. Save the excess in an sealed jar for a handy 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 cool water. Allow them to soak for 5 minutes or so, until softened. Afterwards, discard the water and remove any excess liquid. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Remove from the heat and stir in the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Spoon the blend into serving pots and place in the refrigerator 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. Prepare a tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then crumble it up into irregular pieces.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the liquid reduces a bit sticky. Turn off the heat and allow to cool slightly.

For assembly, top each panna cotta onto the chilled desserts. Finish with the tahini crumble and dig in.