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I firmly believe that January still deserves a tasty finale. At a time often characterised by gloomy days, a little sweetness can lift spirits. I'm not suggesting decadent, heavy desserts, but the likes of this refreshing set custard is absolutely perfect. At first sight, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare a generous amount of topping for the panna cotta. Save the excess in an airtight container as a ready-made crispy treat 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 cool water. Leave them to soften for roughly 5 mins, until they are soft. Then, drain them and gently squeeze out any excess liquid. Set them aside.

In a small saucepan, 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 stir in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Spoon the blend into serving pots and place in the refrigerator for several hours, until solid.

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. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break it up into rough bits.

To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they begin to soften and the mixture becomes like a glaze. Take off the stove and set aside to cool.

Finally, top each panna cotta on top of the custards. Finish with the tahini crumble and serve immediately.