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I firmly believe that January isn't complete without a tasty finale. In a period often characterised by dreary weather, a spark of joy is essential. Granted, I'm not after decadent, heavy desserts, but something like this creamy yoghurt-based dessert is absolutely perfect. At first sight, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have more crumble than needed for the panna cotta. Keep the leftovers in an sealed jar as a ready-made crispy treat 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

Begin by putting the gelatine sheets in a little dish of chilled water. Allow them to soak for roughly 5 mins, until softened. Next, pour off the water and press out any excess liquid. Reserve for later.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through without letting it boil. Take the pan off the stove and add the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and chill in the fridge for at least two hours, until solid.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Remove from the oven, allow to cool fully, then break into pieces into irregular pieces.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the syrup thickens slightly syrupy. Take off the stove and let it cool a bit.

To serve, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.