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It's my conviction that January calls for a tasty finale. At a time often characterised by grey skies, a spark of joy goes a long way. I'm not suggesting anything overly rich, but the likes of this refreshing set custard hits the spot. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for this dessert. Store the remainder in an sealed jar as a ready-made 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 small bowl of cool water. Leave them to soften for 5 minutes or so, until softened. Next, pour off the water and gently squeeze out the extra water. Reserve for later.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Turn off the heat and add the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into serving pots and refrigerate for at least two hours, until completely set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then crumble it up into rustic chunks.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the mixture becomes slightly syrupy. Take off the stove and let it cool a bit.

For assembly, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and dig in.