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I firmly believe that January calls for a delightful dessert. At a time often characterised by dreary weather, a small indulgence goes a long way. This isn't about anything overly rich, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. At first sight, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have a generous amount of topping for four servings. Save the excess in an airtight container as a ready-made crunchy snack later on.

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. Leave them to soften for 5 minutes or so, until pliable. Afterwards, discard the water and gently squeeze out the extra water. Set them aside.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Take the pan off the stove and whisk in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until smooth. Pour the mixture into four small glasses and place in the refrigerator for several hours, until completely set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Combine in a 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 well covered. Tip the blend onto the baking tray and bake for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then crumble it up into rough bits.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the mixture becomes like a glaze. Turn off the heat and set aside to cool.

To serve, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.