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It's my conviction that the first month calls for a delightful dessert. In a period typically filled with grey skies, a small indulgence can lift spirits. I'm not suggesting decadent, heavy desserts, but something like this light yoghurt panna cotta hits the spot. With a casual look, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare a generous amount of topping for this dessert. Keep the leftovers in an sealed jar to enjoy as a crunchy snack 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 chilled water. Let them sit for 5 minutes or so, until they are soft. Afterwards, discard the water and remove remaining moisture. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Turn off the heat and add the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Spoon the blend into individual ramekins and chill in the fridge for a couple of hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then break into pieces into rough bits.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the syrup thickens like a glaze. Remove from the heat and set aside to cool.

To serve, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and serve immediately.