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It's my conviction that January still deserves a tasty finale. In a period often characterised by gloomy days, a small indulgence can lift spirits. Granted, I'm not after anything overly rich, but the likes of this refreshing set custard is absolutely perfect. If you glance quickly, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for the panna cotta. Store the remainder in an airtight container to enjoy as a crispy treat 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

First, place the gelatine sheets in a little dish of cold water. Leave them to soften for about five minutes, until softened. Next, pour off the water and gently squeeze out the extra water. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Turn off the heat and add the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Spoon the blend into individual ramekins and chill in the fridge for a couple of hours, until completely set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Using a large 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 well covered. Spread the mixture onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Remove from the oven, allow to cool fully, then break into pieces into rustic chunks.

To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the syrup thickens slightly syrupy. Take off the stove and set aside to cool.

To serve, top each panna cotta over the set panna cottas. Finish with the tahini crumble and serve immediately.