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It's my conviction that the first month still deserves a delightful dessert. During a month often characterised by gloomy days, a spark of joy can lift spirits. I'm not suggesting dense confections, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for this dessert. Keep the leftovers in an sealed jar as a ready-made textured garnish 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 ramekin of cool water. Allow them to soak for 5 minutes or so, until softened. Afterwards, discard the water and press out remaining moisture. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Turn off the heat and whisk in the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and refrigerate for several hours, until firmly set.

Now for 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. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Tip the blend onto the baking tray and bake for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break into pieces into rough bits.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the mixture becomes like a glaze. Take off the stove and let it cool a bit.

Finally, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.