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My stance is that January isn't complete without a tasty finale. At a time often characterised by grey skies, a little sweetness goes a long way. Granted, I'm not after decadent, heavy desserts, but something like this refreshing set custard fits the bill perfectly. At first sight, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have more crumble than needed for this dessert. Save the excess in an airtight container as a ready-made 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

Soak the gelatine sheets in a little dish of cold water. Allow them to soak for roughly 5 mins, until they are soft. Then, drain them and press out remaining moisture. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Remove from the heat and add the softened gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Pour the mixture into serving pots and refrigerate for at least two 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 parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the lined sheet and bake for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then crumble it up into irregular pieces.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and cook until they are tender and the liquid reduces a bit sticky. Turn off the heat and allow to cool slightly.

For assembly, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.