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I firmly believe that the first month calls for a tasty finale. During a month that can be grey skies, a small indulgence is essential. Granted, I'm not after anything overly rich, but something like this refreshing set custard fits the bill perfectly. If you glance quickly, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for this dessert. Keep the leftovers in an tightly-closed tub for a handy crunchy snack 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 small bowl of cool water. Let them sit for roughly 5 mins, until they are soft. Afterwards, discard the water and gently squeeze out any excess liquid. Reserve for later.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Remove from the heat and whisk in the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into individual ramekins and place in the refrigerator for several hours, until solid.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add 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 golden brown. Take it out, allow to cool fully, then crumble it up into rough bits.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the mixture becomes slightly syrupy. Remove from the heat and set aside to cool.

Finally, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and serve immediately.