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It's my conviction that January calls for a sweet treat. At a time typically filled with grey skies, a small indulgence goes a long way. This isn't about decadent, heavy desserts, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it resembles a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have more crumble than needed for this dessert. Keep the leftovers in an sealed jar 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

Soak the gelatine sheets in a little dish of cool water. Leave them to soften for about five minutes, until pliable. Then, drain them and remove the extra water. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Take the pan off the stove and stir in the softened gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Pour the mixture into four small glasses and place in the refrigerator for several hours, until firmly set.

Now for the crumble. Set your 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. Mix well to combine. Add 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 golden brown. Once baked, cool entirely, then break into pieces into rustic chunks.

To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the mixture becomes like a glaze. Turn off the heat and let it cool a bit.

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