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It's my conviction that January calls for a sweet treat. In a period often characterised by gloomy days, a little sweetness can lift spirits. I'm not suggesting decadent, heavy desserts, but the likes of this light yoghurt panna cotta hits the spot. If you glance quickly, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Keep the leftovers in an sealed jar as a ready-made crunchy snack for future use.

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 ramekin of chilled water. Leave them to soften for about five minutes, until they are soft. Then, drain them and gently squeeze out the extra water. Put them to one side.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Remove from the heat and whisk in the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and place in the refrigerator for at least two hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. In a mixing 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 nicely mixed. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then break into pieces into irregular pieces.

To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the mixture becomes a bit sticky. Remove from the heat and let it cool a bit.

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