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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 little sweetness goes a long way. Granted, I'm not after decadent, heavy desserts, but something like this refreshing set custard is absolutely perfect. At first sight, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields more crumble than needed for four servings. Save the excess in an tightly-closed tub for a handy crispy treat 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

Soak the gelatine sheets in a small bowl of cold water. Leave them to soften for about five minutes, until they are soft. Afterwards, discard the water and gently squeeze out remaining moisture. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Remove from the heat and add the squeezed gelatine until it is totally melted. Then, mix in the Greek yoghurt until well combined. Divide the custard into individual ramekins and place in the refrigerator for several hours, until firmly set.

While that chills, make 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. Mix well to combine. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the baking tray and cook for 18 to 22 minutes, until golden brown. Remove from the oven, allow to cool fully, then break into pieces into rough bits.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the liquid reduces a bit sticky. Take off the stove and let it cool a bit.

For assembly, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and dig in.