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My stance is that January isn't complete without a sweet treat. During a month that can be grey skies, a small indulgence is essential. I'm not suggesting anything overly rich, but a dessert such as this refreshing set custard is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for four servings. Store the remainder in an airtight container to enjoy as a textured garnish later on.

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 little dish of cold water. Let them sit for 5 minutes or so, until they are soft. Then, drain them and gently squeeze out remaining moisture. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Remove from the heat and add the softened gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Pour the mixture into serving pots and place in the refrigerator for several hours, until solid.

Meanwhile, prepare the crumble. Heat the 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 evenly coated. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then crumble it up into rough bits.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the liquid reduces a bit sticky. Turn off the heat and let it cool a bit.

To serve, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.