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My stance is that the first month isn't complete without a delightful dessert. In a period typically filled with dreary weather, a spark of joy can lift spirits. I'm not suggesting dense confections, but the likes of this refreshing set custard is absolutely perfect. With a casual look, it resembles a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields a generous amount of topping for the panna cotta. Keep the leftovers in an tightly-closed tub to enjoy as a 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

Begin by putting the gelatine sheets in a small bowl of chilled water. Leave them to soften for about five minutes, until they are soft. Next, pour off the water and press out remaining moisture. Set them aside.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Remove from the heat and stir in the softened gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Pour the mixture into individual ramekins and chill in the fridge for several hours, until completely set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Remove from the oven, let it cool completely, then break it up into irregular pieces.

To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they begin to soften and the syrup thickens a bit sticky. Turn off the heat and let it cool a bit.

Finally, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and dig in.