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I firmly believe that January isn't complete without a sweet treat. At a time typically filled with grey skies, a small indulgence goes a long way. This isn't about decadent, heavy desserts, but a dessert such as this refreshing set custard fits the bill perfectly. If you glance quickly, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have more crumble than needed for this dessert. Keep the leftovers in an sealed jar for a handy 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

First, place the gelatine sheets in a small bowl of chilled water. Leave them to soften for roughly 5 mins, until they are soft. Next, pour off the water and press out the extra water. 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 steaming without letting it boil. Remove from the heat and whisk in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Pour the mixture into serving pots and refrigerate for at least two hours, until firmly set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Pour it onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then crumble it up into irregular pieces.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the mixture becomes like a glaze. Turn off the heat and set aside to cool.

To serve, divide the banana mixture on top of the custards. Finish with the tahini crumble and serve immediately.