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My stance is that the first month calls for a sweet treat. In a period typically filled with gloomy days, a little sweetness can lift spirits. I'm not suggesting anything overly rich, but the likes of this creamy yoghurt-based dessert is absolutely perfect. At first sight, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields extra crumble mixture for the panna cotta. Save the excess in an airtight container for a handy textured garnish 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

Begin by putting 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 gently squeeze out remaining moisture. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming taking care not to boil. Turn off the heat and whisk in the softened gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Pour the mixture into four small glasses and place in the refrigerator for a couple of hours, until solid.

Meanwhile, prepare the crumble. Preheat your 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. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then crumble it up into irregular pieces.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the mixture becomes a bit sticky. Turn off the heat and set aside to cool.

Finally, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and dig in.