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My stance is that January still deserves a sweet treat. In a period often characterised by grey skies, a little sweetness can lift spirits. This isn't about dense confections, but something like this refreshing set custard is absolutely perfect. With a casual look, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have a generous amount of topping for this dessert. Store the remainder 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 little dish of cold water. Let them sit for about five minutes, until they are soft. Next, pour off the water and remove the extra water. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Turn off the heat and whisk in the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Spoon the blend into serving pots and refrigerate for a couple of hours, until completely set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then break into pieces into irregular pieces.

For the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the syrup thickens a bit sticky. Remove from the heat and let it cool a bit.

Finally, spoon the warm bananas over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.