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I firmly believe that January isn't complete without a sweet treat. At a time typically filled with dreary weather, a small indulgence can lift spirits. Granted, I'm not after decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta is absolutely perfect. If you glance quickly, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have a generous amount of topping for four servings. Save the excess in an airtight container for a handy 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

First, place the gelatine sheets in a ramekin of cool water. Allow them to soak for roughly 5 mins, until pliable. Then, drain them and gently squeeze out any excess liquid. Put them to one side.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming but not boiling. Turn off the heat and stir in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into four small glasses and refrigerate for several hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then stir until coated so everything is well covered. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then crumble it up into rustic chunks.

Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the mixture becomes a bit sticky. Remove from 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.