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My stance is that January isn't complete without a sweet treat. During a month that can be gloomy days, a small indulgence is essential. This isn't about decadent, heavy desserts, but the likes of this refreshing set custard is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have more crumble than needed for four servings. Keep the leftovers in an tightly-closed tub to enjoy as a textured garnish 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

Begin by putting the gelatine sheets in a small bowl of cool water. Allow them to soak for roughly 5 mins, until pliable. Afterwards, discard the water and remove remaining moisture. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Take the pan off the stove and whisk in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt until smooth. Divide the custard into four small glasses and place in the refrigerator for several hours, until firmly set.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then crumble it up into irregular pieces.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the mixture becomes a bit sticky. Turn off the heat and allow to cool slightly.

Finally, top each panna cotta on top of the custards. Finish with the tahini crumble and dig in.