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It's my conviction that the first month calls for a delightful dessert. During a month often characterised by grey skies, a spark of joy is essential. I'm not suggesting anything overly rich, 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 Tahini-Oat Topping

You'll have a generous amount of topping for four servings. Save the excess in an sealed jar to enjoy as a textured garnish 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 small bowl of chilled water. Leave them to soften for about five minutes, 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. Cook on a low heat until hot but not boiling. Turn off the heat and add the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Divide the custard into individual ramekins and chill in the fridge for several hours, until completely set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment 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 evenly coated. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then break into pieces into irregular pieces.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the syrup thickens like a glaze. Remove from the heat and allow to cool slightly.

Finally, spoon the warm bananas on top of the custards. Finish with the tahini crumble and dig in.