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I firmly believe that January calls for a sweet treat. During a month that can be grey skies, a small indulgence goes a long way. This isn't about anything overly rich, but the likes of this refreshing set custard fits the bill perfectly. With a casual look, it resembles a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare a generous amount of topping for this dessert. Keep the leftovers in an tightly-closed tub as a ready-made 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

Soak the gelatine sheets in a small bowl of cold water. Let them sit for 5 minutes or so, until pliable. Next, pour off the water and remove the extra water. Set them aside.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Turn off the heat and add the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Pour the mixture into serving pots and refrigerate for at least two hours, until firmly set.

Meanwhile, prepare 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. Mix well to combine. Add the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then crumble it up into irregular pieces.

To prepare the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the syrup thickens a bit sticky. Take off the stove and set aside to cool.

For assembly, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.