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I firmly believe that January still deserves a delightful dessert. During a month that can be dreary weather, a small indulgence is essential. This isn't about dense confections, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for the panna cotta. Keep the leftovers in an airtight container 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

First, place the gelatine sheets in a little dish of cold water. Allow them to soak for 5 minutes or so, until softened. Then, drain them and press out remaining moisture. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Turn off the heat and whisk in the squeezed gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into four small glasses 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. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then crumble it up into rough bits.

To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they begin to soften and the liquid reduces slightly syrupy. Take off the stove and set aside to cool.

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