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I firmly believe that the first month isn't complete without a tasty finale. In a period often characterised by grey skies, a small indulgence goes a long way. I'm not suggesting decadent, heavy desserts, but a dessert such as this refreshing set custard is absolutely perfect. At first sight, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have a generous amount of topping for this dessert. Keep the leftovers in an sealed jar as a ready-made crunchy snack 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

Begin by putting the gelatine sheets in a small bowl of cool water. Allow them to soak for 5 minutes or so, until pliable. Then, drain them and press out the extra water. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Remove from the heat and add the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Divide the custard into individual ramekins and chill in the fridge for at least two hours, until completely set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then break it up into irregular pieces.

Next, cook the bananas: using a saucepan, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the liquid reduces like a glaze. Remove from the heat and allow to cool slightly.

For assembly, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and enjoy straight away.