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It's my conviction that January isn't complete without a tasty finale. At a time often characterised by grey skies, a small indulgence can lift spirits. This isn't about dense confections, but a dessert such as this refreshing set custard fits the bill perfectly. If you glance quickly, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

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

First, place the gelatine sheets in a ramekin of chilled water. Let them sit for about five minutes, until they are soft. Next, pour off the water and press out remaining moisture. Put them to one side.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Remove from the heat and whisk in the softened gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Pour the mixture into serving pots and refrigerate for several hours, until completely set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then combine well so everything is nicely mixed. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break into pieces into rustic chunks.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the mixture becomes a bit sticky. Remove from the heat and let it cool a bit.

To serve, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and dig in.