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It's my conviction that January isn't complete without a sweet treat. In a period typically filled with dreary weather, a little sweetness goes a long way. Granted, I'm not after anything overly rich, but something like this refreshing set custard fits the bill perfectly. At first sight, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have a generous amount of topping for this dessert. Keep the leftovers in an tightly-closed tub as a ready-made textured garnish for future use.

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 ramekin of cool water. Leave them to soften for about five minutes, until softened. Next, pour off the water and gently squeeze out the extra water. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Take the pan off the stove and whisk in the squeezed gelatine until it is totally melted. Then, mix in the Greek yoghurt until well combined. Divide the custard into individual ramekins and refrigerate for several hours, until solid.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then stir until coated so everything is evenly coated. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then break into pieces into rustic chunks.

For the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the mixture becomes slightly syrupy. Take off the stove and allow to cool slightly.

Finally, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.