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My stance is that January still deserves a delightful dessert. At a time typically filled with dreary weather, a little sweetness goes a long way. I'm not suggesting decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta is absolutely perfect. With a casual look, it resembles a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for the panna cotta. Store the remainder in an sealed jar to enjoy as a 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

First, place the gelatine sheets in a little dish of cool water. Allow them to soak for about five minutes, until softened. Then, drain them and gently squeeze out any excess liquid. Set them aside.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Turn off the heat and stir in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into four small glasses and chill in the fridge for a couple of hours, until firmly set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Remove from the oven, allow to cool fully, then break into pieces into irregular pieces.

To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the syrup thickens a bit sticky. Turn off the heat and let it cool a bit.

Finally, spoon the warm bananas on top of the custards. Finish with the tahini crumble and serve immediately.