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It's my conviction that January isn't complete without a tasty finale. During a month typically filled with grey skies, a little sweetness can lift spirits. This isn't about decadent, heavy desserts, but the likes of this light yoghurt panna cotta hits the spot. At first sight, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have more crumble than needed for the panna cotta. Keep the leftovers in an airtight container to enjoy as a crispy treat another time.

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 chilled water. Leave them to soften for 5 minutes or so, until pliable. Afterwards, discard the water and gently squeeze out any excess liquid. Set them aside.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Take the pan off the stove and whisk in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Pour the mixture into serving pots and chill in the fridge 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. Prepare a tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then break into pieces into irregular pieces.

For the bananas: in a small pan, gently heat 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. Remove from the heat and let it cool a bit.

Finally, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and serve immediately.