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I firmly believe that January isn't complete without a tasty finale. In a period that can be dreary weather, a spark of joy goes a long way. This isn't about dense confections, but a dessert such as this refreshing set custard is absolutely perfect. At first sight, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare a generous amount of topping for the panna cotta. Store the remainder in an tightly-closed tub for a handy textured garnish later on.

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 chilled water. Leave them to soften for roughly 5 mins, until softened. Afterwards, discard the water and gently squeeze out any excess liquid. Set them aside.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Turn off the heat and add the squeezed gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Spoon the blend into serving pots and place in the refrigerator 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 greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then crumble it up into rough bits.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the liquid reduces slightly syrupy. Turn off the heat and set aside to cool.

For assembly, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.