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It's my conviction that January isn't complete without a tasty finale. In a period often characterised by grey skies, a small indulgence can lift spirits. I'm not suggesting dense confections, but something like this creamy yoghurt-based dessert hits the spot. With a casual look, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for the panna cotta. Store the remainder in an tightly-closed tub to enjoy as a 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

Begin by putting the gelatine sheets in a little dish of chilled water. Allow them to soak for 5 minutes or so, until they are soft. Next, pour off the water and remove the extra water. Set them aside.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming taking care not to boil. Take the pan off the stove and add the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Pour the mixture into serving pots and chill in the fridge for at least two hours, until completely set.

Now for the crumble. Preheat 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. Toss to blend. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Remove from the oven, allow to cool fully, then break it up into rough bits.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the syrup thickens like a glaze. Take off the stove and allow to cool slightly.

Finally, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.