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It's my conviction that the first month isn't complete without a sweet treat. At a time typically filled with gloomy days, a little sweetness is essential. This isn't about decadent, heavy desserts, but something like 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 Banana and Tahini Crumble

Prepare more crumble than needed for the panna cotta. 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

Begin by putting the gelatine sheets in a ramekin of chilled water. Allow them to soak for about five minutes, until pliable. Then, drain them and remove any excess liquid. Put them to one side.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Turn off the heat and add the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Divide the custard into serving pots and chill in the fridge for several hours, until solid.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break it up into irregular pieces.

For the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the liquid reduces like a glaze. Remove from the heat and set aside to cool.

For assembly, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and serve immediately.