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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 small indulgence goes a long way. This isn't about dense confections, but something like this refreshing set custard is absolutely perfect. With a casual look, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have more crumble than needed for this dessert. Store the remainder in an airtight container 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

First, place the gelatine sheets in a ramekin of chilled water. Let them sit for 5 minutes or so, until softened. Afterwards, discard the water and remove the extra water. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Remove from the heat and stir in the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and place in the refrigerator for at least two hours, until solid.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the baking tray and cook for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then crumble it up into irregular pieces.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the liquid reduces a bit sticky. Remove from the heat and set aside to cool.

To serve, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.