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It's my conviction that the first month still deserves a tasty finale. At a time often characterised by grey skies, a little sweetness can lift spirits. I'm not suggesting anything overly rich, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields a generous amount of topping for this dessert. Store the remainder 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 cool water. Let them sit for about five minutes, until softened. Afterwards, discard the water and press out the extra water. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Turn off the heat and stir in the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into individual ramekins and refrigerate for at least two hours, until firmly set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then break 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 simmer until they are tender and the mixture becomes like a glaze. Remove from the heat and allow to cool slightly.

Finally, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.