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My stance is that January calls for a tasty finale. In a period that can be gloomy days, a small indulgence goes a long way. Granted, I'm not after dense confections, but a dessert such as this refreshing set custard hits the spot. At first sight, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have more crumble than needed for the panna cotta. Save the excess in an tightly-closed tub to enjoy as a textured garnish 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 ramekin of cold water. Let them sit for 5 minutes or so, until pliable. Next, pour off the water and gently squeeze out remaining moisture. Put them to one side.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Take the pan off the stove and add the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Spoon the blend into four small glasses and chill in the fridge 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 greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is well covered. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then crumble it up into rustic chunks.

Next, cook the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the mixture becomes like a glaze. Take off the stove and allow to cool slightly.

Finally, top each panna cotta onto the chilled desserts. Finish with the tahini crumble and serve immediately.