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I firmly believe that January calls for a sweet treat. In a period that can be grey skies, a spark of joy is essential. I'm not suggesting decadent, heavy desserts, but the likes of this refreshing set custard fits the bill perfectly. At first sight, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have a generous amount of topping for four servings. Keep the leftovers in an airtight container to enjoy as a 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

First, place the gelatine sheets in a ramekin of chilled water. Allow them to soak for about five minutes, until softened. Afterwards, discard the water and remove any excess liquid. Reserve for later.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Remove from the heat and whisk in the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Divide the custard into four small glasses and refrigerate for at least two hours, until completely set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large 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 well covered. Pour it onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then break into pieces into irregular pieces.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the syrup thickens a bit sticky. Turn off the heat and set aside to cool.

To serve, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and serve immediately.