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I firmly believe that the first month still deserves a tasty finale. During a month typically filled with grey skies, a small indulgence can lift spirits. I'm not suggesting dense confections, but a dessert such as this refreshing set custard fits the bill perfectly. With a casual look, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare a generous amount of topping for the panna cotta. Keep the leftovers in an airtight container for a handy crunchy snack 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

First, place the gelatine sheets in a little dish of cold water. Leave them to soften for roughly 5 mins, until pliable. Then, drain them and press out any excess liquid. Put them to one side.

In a small saucepan, add 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 smooth. Spoon the blend into serving pots and chill in the fridge for at least two hours, until firmly set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Tip the blend onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break it up into rough bits.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the syrup thickens a bit sticky. Remove from the heat and allow to cool slightly.

For assembly, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.