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My stance is that January calls for a delightful dessert. In a period typically filled with gloomy days, a small indulgence can lift spirits. I'm not suggesting decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta is absolutely perfect. If you glance quickly, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare extra crumble mixture for the panna cotta. Keep the leftovers in an airtight container for a handy 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 cold water. Leave them to soften for roughly 5 mins, until softened. Next, pour off the water and gently squeeze out remaining moisture. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Take the pan off the stove and stir in the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and chill in the fridge for a couple of hours, until completely set.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break into pieces into rustic chunks.

For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the syrup thickens slightly syrupy. Take off the stove and set aside to cool.

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