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My stance is that January calls for a sweet treat. In a period often characterised by dreary weather, a spark of joy goes a long way. I'm not suggesting decadent, heavy desserts, but something like this refreshing set custard fits the bill perfectly. If you glance quickly, it resembles a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for this dessert. Keep the leftovers in an airtight container to enjoy as a crispy treat for future use.

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. Let them sit for about five minutes, until pliable. Next, pour off the water and remove any excess liquid. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Remove from the heat and stir in the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and place in the refrigerator for a couple of hours, until firmly set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then crumble it up into rustic chunks.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the mixture becomes like a glaze. Take off the stove and set aside to cool.

For assembly, top each panna cotta on top of the custards. Sprinkle over the tahini crumble and dig in.