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My stance is that January still deserves a sweet treat. During a month often characterised by dreary weather, a small indulgence goes a long way. Granted, I'm not after decadent, heavy desserts, but the likes of this light yoghurt panna cotta is absolutely perfect. If you glance quickly, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for the panna cotta. Keep the leftovers in an sealed jar as a ready-made crunchy snack 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

Begin by putting the gelatine sheets in a little dish of cool water. Leave them to soften for roughly 5 mins, until pliable. Then, drain them 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. Warm over a low flame until hot without letting it boil. Remove from the heat and whisk in the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Spoon the blend into individual ramekins and chill in the fridge for a couple of hours, until solid.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking 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 mix thoroughly so everything is well covered. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then crumble it up into irregular pieces.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the mixture becomes slightly syrupy. Take off the stove and allow to cool slightly.

For assembly, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.