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I firmly believe that January still deserves a delightful dessert. During a month typically filled with gloomy days, a small indulgence is essential. I'm not suggesting anything overly rich, but a dessert such as this light yoghurt panna cotta is absolutely perfect. With a casual look, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields more crumble than needed for the panna cotta. Save the excess 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

Soak the gelatine sheets in a ramekin of cool water. Leave them to soften for about five minutes, until softened. Then, drain them and press out the extra water. Set them aside.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Remove from the heat and add the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Divide the custard into individual ramekins and place in the refrigerator for at least two hours, until completely set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then stir until coated so everything is well covered. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break it up into rough bits.

To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the syrup thickens a bit sticky. Turn off the heat and set aside to cool.

To serve, spoon the warm bananas on top of the custards. Finish with the tahini crumble and dig in.