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I firmly believe that January calls for a tasty finale. At a time typically filled with gloomy days, a little sweetness can lift spirits. I'm not suggesting dense confections, but something like this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare more crumble than needed for the panna cotta. Store the remainder in an airtight container for a handy crispy treat 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

Soak the gelatine sheets in a small bowl of chilled water. Let them sit for 5 minutes or so, until they are soft. Next, pour off the water and remove remaining moisture. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Take the pan off the stove and add the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Spoon the blend into four small glasses and place in the refrigerator for at least two hours, until completely set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then crumble it up into rough bits.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the syrup thickens slightly syrupy. Remove from the heat and set aside to cool.

For assembly, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and serve immediately.