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It's my conviction that January still deserves a tasty finale. In a period typically filled with grey skies, a little sweetness goes a long way. This isn't about anything overly rich, but a dessert such as this creamy yoghurt-based dessert hits the spot. If you glance quickly, it resembles a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields more crumble than needed for four servings. Store the remainder in an airtight container for a handy crunchy snack 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 ramekin of chilled water. Allow them to soak for roughly 5 mins, until they are soft. Then, drain them and remove any excess liquid. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through without letting it boil. Turn off the heat and whisk in the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and refrigerate for several hours, until completely set.

While that chills, make 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. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the lined sheet and cook for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then break it up into rough bits.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the liquid reduces like a glaze. Remove from the heat and set aside to cool.

Finally, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.