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I firmly believe that January isn't complete without a delightful dessert. At a time typically filled with dreary weather, a little sweetness goes a long way. I'm not suggesting decadent, heavy desserts, but the likes of this light yoghurt panna cotta fits the bill perfectly. At first sight, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have extra crumble mixture for the panna cotta. Store the remainder in an tightly-closed tub as a ready-made crunchy snack 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

Soak the gelatine sheets in a ramekin of chilled water. Allow them to soak for 5 minutes or so, until they are soft. Afterwards, discard the water and remove any excess liquid. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Remove from the heat and whisk in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Divide the custard into four small glasses and refrigerate for several 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. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break into pieces into rustic chunks.

For the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the liquid reduces slightly syrupy. Turn off the heat and set aside to cool.

Finally, spoon the warm bananas on top of the custards. Sprinkle over the tahini crumble and enjoy straight away.