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My stance is that January isn't complete without a sweet treat. In a period typically filled with grey skies, a small indulgence goes a long way. I'm not suggesting dense confections, but something like this light yoghurt panna cotta is absolutely perfect. At first sight, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields extra crumble mixture for four servings. Keep the leftovers in an airtight container for a handy 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

Begin by putting the gelatine sheets in a small bowl of chilled water. Let them sit for 5 minutes or so, until pliable. Next, pour off the water and press out any excess liquid. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Remove from the heat and stir in the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into individual ramekins and place in the refrigerator for at least two hours, until completely set.

While that chills, make the crumble. Preheat your 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. Stir together thoroughly. Incorporate the melted butter and tahini, then stir until coated so everything is evenly coated. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then break into pieces into rustic chunks.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the mixture becomes slightly syrupy. Remove from the heat and allow to cool slightly.

To serve, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and enjoy straight away.