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It's my conviction that January calls for a delightful dessert. During a month typically filled with dreary weather, a small indulgence is essential. This isn't about anything overly rich, but the likes of this creamy yoghurt-based dessert hits the spot. At first sight, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare extra crumble mixture for this dessert. Store the remainder in an sealed jar as a ready-made crunchy snack 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 little dish of cool water. Allow them to soak for roughly 5 mins, until pliable. Then, drain them and press out the extra water. Put them to one side.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Take the pan off the stove and whisk in the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Pour the mixture into serving pots and place in the refrigerator for a couple of hours, until solid.

While that chills, make 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. Mix well to combine. Incorporate the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the baking tray and bake for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then break it up into rough bits.

Next, cook the bananas: place in a pot, combine 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 set aside to cool.

Finally, top each panna cotta onto the chilled desserts. Finish with the tahini crumble and serve immediately.