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My stance is that January still deserves a delightful dessert. In a period typically filled with grey skies, a small indulgence can lift spirits. This isn't about dense confections, but the likes of this light yoghurt panna cotta hits the spot. With a casual look, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields more crumble than needed for four servings. Store the remainder in an sealed jar for a handy crunchy snack 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 small bowl of cool water. Leave them to soften for roughly 5 mins, until they are soft. Next, pour off the water and remove remaining moisture. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Take the pan off the stove and stir in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and refrigerate for a couple of hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then mix thoroughly so everything is well covered. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then crumble it up into rustic chunks.

Next, cook the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the mixture becomes a bit sticky. Remove from the heat and set aside to cool.

To serve, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and enjoy straight away.