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It's my conviction that January calls for a sweet treat. During a month that can be gloomy days, a small indulgence can lift spirits. Granted, I'm not after decadent, heavy desserts, but something like this light yoghurt panna cotta fits the bill perfectly. At first sight, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields extra crumble mixture for the panna cotta. Store the remainder in an sealed jar for a handy crispy treat 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 ramekin of cool water. Leave them to soften for 5 minutes or so, until softened. Next, pour off the water and press out any excess liquid. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Turn off the heat and add the prepared gelatine until it is totally melted. Then, mix in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and place in the refrigerator for at least two hours, until firmly set.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break it up into rustic chunks.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the mixture becomes like a glaze. Remove from the heat and allow to cool slightly.

Finally, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and dig in.