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It's my conviction that the first month isn't complete without a tasty finale. During a month typically filled with gloomy days, a little sweetness is essential. This isn't about decadent, heavy desserts, but something like this refreshing set custard hits the spot. With a casual look, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields a generous amount of topping for this dessert. Save the excess in an tightly-closed tub for a handy 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 small bowl of chilled water. Allow them to soak for about five minutes, until they are soft. Afterwards, discard the water and remove the extra water. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Take the pan off the stove and whisk in the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into serving pots and refrigerate for a couple of hours, until completely set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment 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 stir until coated so everything is evenly coated. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then break it up into rustic chunks.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the mixture becomes a bit sticky. Turn off the heat and allow to cool slightly.

For assembly, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.