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My stance is that the first month still deserves a sweet treat. During a month often characterised by dreary weather, a little sweetness can lift spirits. Granted, I'm not after dense confections, but something like this refreshing set custard is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields extra crumble mixture for four servings. Save the excess in an airtight container 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. Allow them to soak for 5 minutes or so, until pliable. Next, pour off the water and press out the extra water. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Turn off the heat and whisk in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into serving pots and chill in the fridge for a couple of hours, until completely set.

Meanwhile, prepare the crumble. Set 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. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then crumble it up into irregular pieces.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the mixture becomes like a glaze. Turn off the heat and set aside to cool.

For assembly, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.