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I firmly believe that the first month still deserves a sweet treat. At a time often characterised by gloomy days, a small indulgence is essential. This isn't about dense confections, but something like this refreshing set custard hits the spot. With a casual look, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for the panna cotta. Store the remainder in an sealed jar as a ready-made crispy treat another time.

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 ramekin of cold water. Allow them to soak for 5 minutes or so, until pliable. Next, pour off the water and press out remaining moisture. Reserve for later.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot taking care not to boil. Remove from the heat and whisk in the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and place in the refrigerator for at least two hours, until firmly set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then break it up into irregular pieces.

For the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the mixture becomes slightly syrupy. Turn off the heat and allow to cool slightly.

To serve, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.