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I firmly believe that the first month still deserves a tasty finale. 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 is absolutely perfect. With a casual look, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields more crumble than needed for this dessert. Keep the leftovers in an airtight container 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

Begin by putting the gelatine sheets in a ramekin of cool water. Leave them to soften for 5 minutes or so, until they are soft. Next, pour off the water and gently squeeze out remaining moisture. Put them to one side.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Remove from the heat and whisk in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into serving pots and refrigerate for several hours, until solid.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then stir until coated so everything is nicely mixed. Spread the mixture onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then crumble 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 cook until they begin to soften and the syrup thickens slightly syrupy. Turn off the heat and let it cool a bit.

To serve, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.