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My stance is that January isn't complete without a tasty finale. In a period that can be grey skies, a small indulgence is essential. I'm not suggesting decadent, heavy desserts, but a dessert such as this refreshing set custard is absolutely perfect. With a casual look, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields extra crumble mixture for this dessert. Store the remainder in an sealed jar as a ready-made textured garnish 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

Begin by putting 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 press out any excess liquid. Reserve for later.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Remove from the heat and stir in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into four small glasses and place in the refrigerator for at least two hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break into pieces into rustic chunks.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the liquid reduces slightly syrupy. Take off the stove and allow to cool slightly.

Finally, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and dig in.