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It's my conviction that the first month isn't complete without a tasty finale. During a month that can be grey skies, a spark of joy can lift spirits. I'm not suggesting dense confections, but something like this creamy yoghurt-based dessert hits the spot. At first sight, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have a generous amount of topping for this dessert. Store the remainder in an tightly-closed tub as a ready-made textured garnish for future use.

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 cold water. Allow them to soak for about five minutes, until pliable. Afterwards, discard the water and press out the extra water. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Turn off the heat and add the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Pour the mixture into serving pots and chill in the fridge for a couple of hours, until solid.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment 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. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, cool entirely, then break it up into rough bits.

To prepare 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 liquid reduces slightly syrupy. Turn off the heat and set aside to cool.

Finally, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.