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It's my conviction that January isn't complete without a delightful dessert. In a period that can be grey skies, a little sweetness is essential. Granted, I'm not after dense confections, but the likes of this refreshing set custard fits the bill perfectly. With a casual look, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields extra crumble mixture for the panna cotta. Keep the leftovers in an tightly-closed tub for a handy 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 chilled water. Leave them to soften for about five minutes, until pliable. Next, pour off the water and gently squeeze out remaining moisture. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Take the pan off the stove and stir in the squeezed gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Divide the custard into individual ramekins and refrigerate for at least two hours, until firmly set.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Once baked, cool entirely, then break it up into rough bits.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the liquid reduces a bit sticky. Turn off the heat and set aside to cool.

Finally, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.