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I firmly believe that the first month isn't complete without a sweet treat. During a month that can be grey skies, a small indulgence can lift spirits. I'm not suggesting anything overly rich, but the likes of this refreshing set custard is absolutely perfect. With a casual look, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for the panna cotta. Keep the leftovers in an tightly-closed tub to enjoy as a textured garnish 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 little dish of cool water. Leave them to soften for 5 minutes or so, until softened. Next, pour off the water and press out remaining moisture. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Remove from the heat and whisk in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Pour the mixture into four small glasses and chill in the fridge for a couple of hours, until firmly set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is nicely mixed. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break into pieces into rustic chunks.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the liquid reduces like a glaze. Turn off the heat and set aside to cool.

To serve, spoon the warm bananas over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.