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It's my conviction that January isn't complete without a tasty finale. During a month that can be dreary weather, a small indulgence can lift spirits. Granted, I'm not after dense confections, but something like this creamy yoghurt-based dessert hits the spot. At first sight, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have a generous amount of topping for this dessert. Save the excess in an airtight container to enjoy as a crispy treat 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 ramekin of cold water. Leave them to soften for about five minutes, until pliable. Then, drain them and gently squeeze out remaining moisture. Set them aside.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Take the pan off the stove and add the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and refrigerate for several hours, until firmly set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then combine well so everything is nicely mixed. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then crumble it up into rustic chunks.

Next, cook the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the mixture becomes a bit sticky. Take off the stove and let it cool a bit.

For assembly, spoon the warm bananas on top of the custards. Sprinkle over the tahini crumble and dig in.