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I firmly believe that January still deserves a sweet treat. At a time that can be dreary weather, a small indulgence is essential. I'm not suggesting anything overly rich, but the likes of this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it resembles a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have extra crumble mixture for this dessert. Keep the leftovers in an tightly-closed tub to enjoy as a crunchy snack 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 little dish of cool water. Allow them to soak for about five minutes, until softened. Next, pour off the water and gently squeeze out remaining moisture. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming taking care not to boil. Take the pan off the stove and add the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Divide the custard into individual ramekins and place in the refrigerator for several 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. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then break into pieces into rough bits.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the syrup thickens like a glaze. Take off the stove and allow to cool slightly.

To serve, spoon the warm bananas over the set panna cottas. Add a generous topping of the tahini crumble and dig in.