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My stance is that January still deserves a sweet treat. In a period often characterised by gloomy days, a small indulgence can lift spirits. This isn't about anything overly rich, but something like this light yoghurt panna cotta hits the spot. At first sight, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare extra crumble mixture for this dessert. Store the remainder in an airtight container 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

Begin by putting the gelatine sheets in a small bowl of cool water. Let them sit for roughly 5 mins, until they are soft. Afterwards, discard the water and gently squeeze out the extra water. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Turn off the heat and add the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. 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. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Pour it onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break into pieces into rough bits.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the liquid reduces a bit sticky. Turn off the heat and let it cool a bit.

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