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I firmly believe that January calls for a sweet treat. In a period that can be grey skies, a small indulgence can lift spirits. This isn't about anything overly rich, but something like this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare extra crumble mixture for the panna cotta. Store the remainder in an airtight container as a ready-made crunchy snack 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 cold water. Allow them to soak for 5 minutes or so, until softened. Next, pour off the water and gently squeeze out remaining moisture. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Remove from the heat and whisk in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Pour the mixture into four small glasses and place in the refrigerator for a couple of hours, until firmly set.

While that chills, make the crumble. Preheat 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. Add the melted butter and tahini, then stir until coated so everything is nicely mixed. Spread the mixture onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, allow to cool fully, then crumble it up into irregular pieces.

To prepare the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and cook until they begin to soften and the liquid reduces slightly syrupy. Remove from the heat and let it cool a bit.

For assembly, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and dig in.