🔗 Share this article An Inspired Recipe for Creamy Yoghurt Custard with Banana and Tahini Crumble It's my conviction that January still deserves a delightful dessert. During a month typically filled with dreary weather, a little sweetness goes a long way. I'm not suggesting decadent, heavy desserts, but something like this refreshing set custard is absolutely perfect. At first sight, it might be mistaken for a fancy breakfast pot. Creamy Yoghurt Custard with Banana and Tahini Crumble You'll have a generous amount of topping for this dessert. Save the excess in an tightly-closed tub 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 small bowl of cool water. Leave them to soften for about five minutes, until they are soft. Next, pour off the water and remove remaining moisture. Set them aside. In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Remove from the heat and whisk in the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Divide the custard into four small glasses and chill in the fridge for several hours, until firmly set. Now for the crumble. Set 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. Mix well to combine. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Once baked, cool entirely, then break it up into rustic chunks. To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the liquid reduces slightly syrupy. Remove from the heat and allow to cool slightly. To serve, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and dig in.