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I firmly believe that January isn't complete without a tasty finale. At a time typically filled with grey skies, a little sweetness can lift spirits. This isn't about anything overly rich, but something like this light yoghurt panna cotta fits the bill perfectly. If you glance quickly, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields a generous amount of topping for the panna cotta. Store the remainder in an airtight container to enjoy as a crispy treat for future use.

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 little dish of cool water. Leave them to soften for roughly 5 mins, until pliable. Then, drain them and remove remaining moisture. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming without letting it boil. Take the pan off the stove and stir in the squeezed gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Divide the custard into four small glasses and place in the refrigerator for at least two hours, until firmly set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Tip the blend onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then crumble it up into rustic chunks.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Stir in the banana slices and cook until they are tender and the syrup thickens a bit sticky. Take off the stove and set aside to cool.

For assembly, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and dig in.