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I firmly believe that January calls for a sweet treat. In a period typically filled with grey skies, a small indulgence goes a long way. Granted, I'm not after anything overly rich, but something like this refreshing set custard hits the spot. At first sight, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for the panna cotta. Save the excess in an sealed jar as a ready-made crunchy snack 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

First, place the gelatine sheets in a little dish of cold water. Leave them to soften for about five minutes, until they are soft. Afterwards, discard the water and remove any excess liquid. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Turn off the heat and add the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into serving pots and chill in the fridge for a couple of hours, until solid.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking 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 mix thoroughly so everything is nicely mixed. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then break it up into irregular pieces.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the syrup thickens a bit sticky. Remove from the heat and set aside to cool.

Finally, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and dig in.