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It's my conviction that January calls for a tasty finale. In a period often characterised by grey skies, a little sweetness goes a long way. This isn't about anything overly rich, but something like this refreshing set custard hits the spot. At first sight, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare a generous amount of topping for the panna cotta. Store the remainder in an sealed jar as a ready-made crispy treat 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 cold water. Allow them to soak for roughly 5 mins, until they are soft. Afterwards, discard the water and remove any excess liquid. Set them aside.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Take the pan off the stove and whisk in the softened gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Divide the custard into four small glasses and chill in the fridge for several hours, until solid.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break it up into irregular pieces.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the mixture becomes a bit sticky. Remove from the heat and allow to cool slightly.

For assembly, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.