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It's my conviction that January still deserves a sweet treat. During a month often characterised by dreary weather, a spark of joy goes a long way. I'm not suggesting anything overly rich, but a dessert such as this creamy yoghurt-based dessert hits the spot. At first sight, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare extra crumble mixture for four servings. Save the excess in an tightly-closed tub 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

First, place the gelatine sheets in a small bowl of chilled water. Allow them to soak for about five minutes, until they are soft. Then, drain them and remove the extra water. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Turn off the heat and whisk in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until smooth. Pour the mixture into individual ramekins and place in the refrigerator for several hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment 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 stir until coated so everything is well covered. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break it up into irregular pieces.

For the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the liquid reduces like a glaze. Remove from the heat and set aside to cool.

To serve, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and serve immediately.