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My stance is that January calls for a sweet treat. During a month typically filled with grey skies, a small indulgence can lift spirits. I'm not suggesting decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert hits the spot. With a casual look, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields more crumble than needed for this dessert. Store the remainder in an airtight container as a ready-made crispy treat another time.

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 little dish of cold water. Leave them to soften for roughly 5 mins, until pliable. Afterwards, discard the water and gently squeeze out any excess liquid. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming without letting it boil. Turn off the heat and whisk in the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Spoon the blend into individual ramekins and refrigerate for at least two hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break it up into irregular pieces.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the mixture becomes a bit sticky. Take off the stove and set aside to cool.

To serve, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and serve immediately.