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My stance is that January isn't complete without a delightful dessert. At a time often characterised by grey skies, a spark of joy is essential. This isn't about anything overly rich, but something like this creamy yoghurt-based dessert hits the spot. With a casual look, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields more crumble than needed for four servings. Keep the leftovers in an tightly-closed tub for a handy crispy treat 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 small bowl of chilled water. Allow them to soak for about five minutes, until they are soft. Afterwards, discard the water and remove any excess liquid. Put them to one side.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Turn off the heat and whisk in the softened gelatine until it is totally melted. Incorporate the Greek yoghurt until smooth. Pour the mixture into four small glasses and chill in the fridge for a couple of hours, until completely set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is well covered. Pour it onto the baking tray and cook for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break into pieces into irregular pieces.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the mixture becomes a bit sticky. Turn off the heat and let it cool a bit.

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