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It's my conviction that the first month isn't complete without a tasty finale. At a time typically filled with dreary weather, a spark of joy can lift spirits. I'm not suggesting dense confections, but the likes of this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it resembles a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have extra crumble mixture for the panna cotta. Keep the leftovers in an airtight container to enjoy as a crispy treat 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

Soak the gelatine sheets in a ramekin of chilled water. Let them sit for 5 minutes or so, until pliable. Afterwards, discard the water and remove the extra water. Set them aside.

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 add the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and place in the refrigerator for several hours, until firmly set.

Now for the crumble. Heat the 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. Mix well to combine. Incorporate the melted butter and tahini, then combine well so everything is well covered. Pour it onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, allow to cool fully, then break it up into rustic chunks.

Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the syrup thickens slightly syrupy. Take off the stove and set aside to cool.

To serve, divide the banana mixture on top of the custards. Finish with the tahini crumble and dig in.