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It's my conviction that January still deserves 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 the likes of this light yoghurt panna cotta fits the bill perfectly. At first sight, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare more crumble than needed for this dessert. Store the remainder in an sealed jar to enjoy as a textured garnish 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

Soak the gelatine sheets in a little dish of chilled water. Let them sit for roughly 5 mins, until softened. Next, pour off the water and remove remaining moisture. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Take the pan off the stove and stir in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into serving pots and refrigerate for a couple of hours, until solid.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then break into pieces into rough bits.

To prepare the bananas: in a small pan, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the syrup thickens a bit sticky. Remove from the heat and allow to cool slightly.

Finally, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.