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It's my conviction that January calls for a tasty finale. At a time typically filled with grey skies, a spark of joy can lift spirits. Granted, I'm not after dense confections, but a dessert such as this creamy yoghurt-based dessert hits the spot. With a casual look, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for this dessert. Save the excess in an tightly-closed tub to enjoy as a crunchy snack 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

First, place the gelatine sheets in a small bowl of cold water. Allow them to soak for 5 minutes or so, until pliable. Afterwards, discard the water and remove remaining moisture. Reserve for later.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming without letting it boil. Take the pan off the stove and add the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Pour the mixture into individual ramekins and chill in the fridge for a couple of hours, until completely set.

Now for the crumble. Preheat 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. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then crumble it up into rustic chunks.

Next, cook the bananas: in a small pan, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the mixture becomes slightly syrupy. Remove from the heat and allow to cool slightly.

Finally, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and dig in.