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It's my conviction that January calls for a delightful dessert. During a month typically filled with dreary weather, a small indulgence goes a long way. I'm not suggesting dense confections, but the likes of this light yoghurt panna cotta fits the bill perfectly. With a casual look, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have a generous amount of topping for the panna cotta. Keep the leftovers in an tightly-closed tub for a handy textured garnish 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

First, place the gelatine sheets in a little dish of chilled water. Allow them to soak for roughly 5 mins, until they are soft. Then, drain them and press out any excess liquid. Put them to one side.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Turn off the heat and stir in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Divide the custard into individual ramekins and refrigerate for several 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 stir until coated so everything is nicely mixed. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break into pieces into irregular pieces.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the syrup thickens slightly syrupy. Take off the stove and allow to cool slightly.

For assembly, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.