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It's my conviction that January calls for a tasty finale. At a time often characterised by grey skies, a little sweetness goes a long way. This isn't about decadent, heavy desserts, but the likes of 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

You'll have a generous amount of topping for the panna cotta. Save the excess in an sealed jar to enjoy as a crispy treat 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

Begin by putting the gelatine sheets in a little dish of chilled water. Leave them to soften for 5 minutes or so, until they are soft. Then, drain them and press 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 warmed through taking care not to boil. Turn off the heat and add the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into four small glasses and refrigerate for several hours, until completely set.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then break it up into rustic chunks.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the mixture becomes a bit sticky. Take off the stove and let it cool a bit.

Finally, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and dig in.