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I firmly believe that the first month isn't complete without a sweet treat. In a period often characterised by dreary weather, a spark of joy goes a long way. This isn't about anything overly rich, but something like this refreshing set custard hits the spot. With a casual look, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields extra crumble mixture for this dessert. Store the remainder in an sealed jar to enjoy as a 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

First, place the gelatine sheets in a small bowl of chilled water. Allow them to soak for 5 minutes or so, until they are soft. Afterwards, discard the water and remove 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 but not boiling. Take the pan off the stove and stir in the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Pour the mixture into serving pots and refrigerate for at least two hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then combine well so everything is well covered. Pour it onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then break it up into irregular pieces.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the liquid reduces like a glaze. Turn off the heat and allow to cool slightly.

Finally, spoon the warm bananas over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.