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My stance is that January calls for a sweet treat. During a month typically filled with dreary weather, a little sweetness can lift spirits. I'm not suggesting dense confections, but the likes of this refreshing set custard hits the spot. At first sight, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for this dessert. 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 small bowl of cool water. Allow them to soak for roughly 5 mins, until softened. Next, pour off the water and gently squeeze out any excess liquid. Reserve for later.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Turn off the heat and whisk in the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into four small glasses and refrigerate for at least two hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break into pieces into rough bits.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the syrup thickens slightly syrupy. Turn off the heat and let it cool a bit.

For assembly, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and serve immediately.