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My stance is that January isn't complete without a tasty finale. At a time typically filled with dreary weather, a spark of joy goes a long way. This isn't about anything overly rich, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it resembles a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare more crumble than needed for four servings. Keep the leftovers in an airtight container as a ready-made textured garnish 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 ramekin of chilled water. Let them sit for 5 minutes or so, until pliable. 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 but not boiling. Turn off the heat and stir in the squeezed gelatine until it is totally melted. Then, mix in the Greek yoghurt thoroughly. Divide the custard into serving pots and place in the refrigerator for several hours, until completely set.

Meanwhile, prepare the crumble. Set your 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. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Tip the blend onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then crumble it up into irregular pieces.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the mixture becomes slightly syrupy. Remove from the heat and let it cool a bit.

For assembly, top each panna cotta over the set panna cottas. Finish with the tahini crumble and serve immediately.