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I firmly believe that January calls for a delightful dessert. At a time often characterised by gloomy days, a little sweetness can lift spirits. Granted, I'm not after dense confections, but something like this refreshing set custard fits the bill perfectly. If you glance quickly, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Keep the leftovers in an airtight container as a ready-made textured garnish 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. Allow them to soak for roughly 5 mins, until softened. Afterwards, discard the water and gently squeeze out the extra water. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot taking care not to boil. Turn off the heat and whisk in the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Divide the custard into serving pots and place in the refrigerator for several hours, until solid.

Now for the crumble. Heat the 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. Toss to blend. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then break into pieces into rustic chunks.

Next, cook the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the liquid reduces like a glaze. Turn off the heat and let it cool a bit.

For assembly, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and serve immediately.