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It's my conviction that January calls for a sweet treat. In a period typically filled with grey skies, a little sweetness goes a long way. I'm not suggesting dense confections, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for four servings. Store the remainder in an airtight container for a handy textured garnish 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 ramekin of cold water. Let them sit for 5 minutes or so, until they are soft. Afterwards, discard the water and remove remaining moisture. Reserve for later.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Remove from the heat and whisk in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and refrigerate for a couple of hours, until solid.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is nicely mixed. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then break into pieces into rustic chunks.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the mixture becomes slightly syrupy. Take off the stove and allow to cool slightly.

Finally, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and dig in.