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It's my conviction that January still deserves a delightful dessert. At a time that can be gloomy days, a spark of joy can lift spirits. Granted, I'm not after dense confections, but something like this creamy yoghurt-based dessert hits the spot. With a casual look, it resembles a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare extra crumble mixture for four servings. Store the remainder in an tightly-closed tub 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

Soak the gelatine sheets in a little dish of cold water. Allow them to soak for about five minutes, until they are soft. Afterwards, discard the water and press out remaining moisture. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Take the pan off the stove and add the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into individual ramekins and place in the refrigerator for several hours, until solid.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is nicely mixed. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then crumble it up into rough bits.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the syrup thickens like a glaze. Turn off the heat and set aside to cool.

To serve, spoon the warm bananas on top of the custards. Finish with the tahini crumble and serve immediately.