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It's my conviction that January still deserves a delightful dessert. During a month that can be gloomy days, a small indulgence can lift spirits. Granted, I'm not after decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. With a casual look, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have a generous amount of topping for the panna cotta. Save the excess in an sealed jar as a ready-made 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

Begin by putting the gelatine sheets in a small bowl of cool water. Let them sit for 5 minutes or so, until pliable. Afterwards, discard the water and press out remaining moisture. Set them aside.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Turn off the heat and add the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Divide the custard into serving pots and place in the refrigerator for several hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray 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 combine well so everything is evenly coated. Pour it onto the baking tray and bake for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break into pieces into rustic chunks.

To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the mixture becomes like a glaze. Remove from the heat and allow to cool slightly.

To serve, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.