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I firmly believe that January isn't complete without a sweet treat. At a time typically filled with gloomy days, a spark of joy is essential. This isn't about dense confections, but a dessert such as this refreshing set custard hits the spot. With a casual look, it resembles a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for this dessert. Store the remainder in an sealed jar for a handy crunchy snack 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

Soak the gelatine sheets in a ramekin of chilled water. Leave them to soften for roughly 5 mins, until softened. Then, drain them and press 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 without letting it boil. Remove from the heat and whisk in the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Pour the mixture into individual ramekins and chill in the fridge for at least two hours, until firmly set.

Now for the crumble. Preheat your 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. Mix well to combine. Add the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then crumble it up into irregular pieces.

To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they begin to soften and the syrup thickens a bit sticky. Remove from the heat and let it cool a bit.

For assembly, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.