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My stance is that January calls for a sweet treat. At a time often characterised by grey skies, a small indulgence goes a long way. I'm not suggesting anything overly rich, but the likes of this refreshing set custard is absolutely perfect. If you glance quickly, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for four servings. Store the remainder in an tightly-closed tub as a ready-made textured garnish 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 small bowl of cold water. Leave them to soften for roughly 5 mins, until they are soft. Next, pour off the water and remove any excess liquid. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Turn off the heat and stir in the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into four small glasses and place in the refrigerator for a couple of hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Combine in a 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 evenly coated. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then crumble it up into rough bits.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the liquid reduces like a glaze. Take off the stove and let it cool a bit.

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