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I firmly believe that January calls for a tasty finale. In a period often characterised by dreary weather, a small indulgence can lift spirits. This isn't about decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta is absolutely perfect. With a casual look, it resembles a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare more crumble than needed for four servings. Save the excess in an airtight container as a ready-made crispy treat 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

First, place the gelatine sheets in a ramekin of cool water. Let them sit for about five minutes, until softened. Then, drain them and gently squeeze out any excess liquid. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Take the pan off the stove and whisk in the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Divide the custard into individual ramekins and refrigerate for a couple of hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break into pieces into rough bits.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the liquid reduces slightly syrupy. Remove from the heat and set aside to cool.

For assembly, spoon the warm bananas onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.