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It's my conviction that January still deserves a tasty finale. In a period often characterised by gloomy days, a spark of joy can lift spirits. I'm not suggesting anything overly rich, but something like this refreshing set custard is absolutely perfect. With a casual look, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields more crumble than needed for four servings. Store the remainder in an sealed jar for a handy 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

Begin by putting the gelatine sheets in a little dish of cold water. Leave them to soften for about five minutes, until softened. Next, pour off 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. Heat gently until hot without letting it boil. Remove from the heat and whisk in the softened gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Divide the custard into four small glasses and chill in the fridge for at least two hours, until solid.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break it up into irregular pieces.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the liquid reduces like a glaze. Turn off the heat and set aside to cool.

For assembly, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and serve immediately.