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It's my conviction that the first month isn't complete without a sweet treat. During a month typically filled with grey skies, a small indulgence goes a long way. I'm not suggesting dense confections, but something like this light yoghurt panna cotta fits the bill perfectly. At first sight, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields extra crumble mixture for four servings. Keep the leftovers in an sealed jar 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

First, place the gelatine sheets in a little dish of cool water. Allow them to soak for about five minutes, until softened. Afterwards, discard the water and gently squeeze out the extra water. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Remove from the heat and stir in the squeezed gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Divide the custard into four small glasses and chill in the fridge for a couple of hours, until firmly set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then combine well so everything is evenly coated. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break into pieces into rough bits.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the liquid reduces a bit sticky. Remove from the heat and set aside to cool.

Finally, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and dig in.