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My stance is that January still deserves a delightful dessert. In a period often characterised by dreary weather, a spark of joy is essential. Granted, I'm not after decadent, heavy desserts, but the likes of this refreshing set custard is absolutely perfect. With a casual look, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare a generous amount of topping for the panna cotta. Store the remainder in an sealed jar for a handy crispy treat 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

Soak the gelatine sheets in a little dish of cold water. Allow them to soak for roughly 5 mins, until they are soft. Then, drain them and remove the extra water. Reserve for later.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Take the pan off the stove and stir in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until smooth. Spoon the blend into four small glasses and place in the refrigerator for a couple of hours, until completely set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is well covered. Pour it onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Once baked, cool entirely, then break into pieces into rough bits.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the mixture becomes like a glaze. Turn off the heat and let it cool a bit.

To serve, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and serve immediately.