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I firmly believe that January calls for a delightful dessert. At a time often characterised by grey skies, a little sweetness goes a long way. Granted, I'm not after decadent, heavy desserts, but a dessert such as this refreshing set custard hits the spot. With a casual look, it resembles a special morning parfait.

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 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

First, place the gelatine sheets in a little dish of cool water. Let them sit for about five minutes, until pliable. Then, drain them and press out any excess liquid. Set them aside.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Remove from the heat and whisk in the softened gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Divide the custard into four small glasses and place in the refrigerator for several hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof 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 mix thoroughly so everything is well covered. Pour it onto the lined sheet and cook for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then break it up into rustic chunks.

For the bananas: place in a pot, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the liquid reduces slightly syrupy. Take off the stove and set aside to cool.

For assembly, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.