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I firmly believe that January still deserves a delightful dessert. During a month that can be grey skies, a little sweetness is essential. I'm not suggesting decadent, heavy desserts, but the likes of this refreshing set custard hits the spot. With a casual look, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Save the excess in an airtight container 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 small bowl of chilled water. Let them sit for about five minutes, until softened. Afterwards, discard the water and press out the extra water. Put them to one side.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Turn off the heat and whisk in the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Divide the custard into serving pots and place in the refrigerator for at least two hours, until completely set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Tip the blend onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then break it up into irregular pieces.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the syrup thickens slightly syrupy. Remove from the heat and set aside to cool.

To serve, divide the banana mixture on top of the custards. Finish with the tahini crumble and serve immediately.