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My stance is that January isn't complete without a delightful dessert. During a month typically filled with grey skies, a spark of joy can lift spirits. This isn't about dense confections, but a dessert such as this refreshing set custard fits the bill perfectly. If you glance quickly, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare extra crumble mixture for four servings. Keep the leftovers in an tightly-closed tub 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 small bowl of chilled water. Allow them to soak for about five minutes, until they are soft. Then, drain them and gently squeeze out any excess liquid. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot taking care not to boil. Turn off the heat and whisk in the squeezed 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 completely set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, cool entirely, then break into pieces into irregular pieces.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the liquid reduces slightly syrupy. Turn off the heat and allow to cool slightly.

To serve, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.