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It's my conviction that January still deserves a sweet treat. At a time typically filled with grey skies, a little sweetness is essential. Granted, I'm not after decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta hits the spot. If you glance quickly, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have extra crumble mixture for this dessert. Save the excess 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

Begin by putting the gelatine sheets in a small bowl of chilled water. Allow them to soak for about five minutes, until they are soft. Afterwards, discard the water and press out the extra water. Set them aside.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Turn off the heat and stir in the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into four small glasses and refrigerate for at least two hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the lined sheet and cook for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then crumble it up into irregular pieces.

Next, cook 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 mixture becomes like a glaze. Turn off the heat and set aside to cool.

Finally, divide the banana mixture on top of the custards. Finish with the tahini crumble and enjoy straight away.