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I firmly believe that January isn't complete without a tasty finale. During a month that can be dreary weather, 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. With a casual look, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Save the excess in an sealed jar for a handy 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 small bowl of chilled water. Let them sit for about five minutes, until pliable. Afterwards, discard the water and press out any excess liquid. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Turn off the heat and whisk in the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into four small glasses and chill in the fridge for a couple of hours, until solid.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in 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. Remove from the oven, cool entirely, then break into pieces into irregular pieces.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the mixture becomes slightly syrupy. Turn off the heat and set aside to cool.

For assembly, spoon the warm bananas over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.