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It's my conviction that January isn't complete without a delightful dessert. In a period often characterised by dreary weather, a spark of joy can lift spirits. Granted, I'm not after dense confections, but something like this light yoghurt panna cotta fits the bill perfectly. If you glance quickly, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have a generous amount of topping for this dessert. Save the excess in an airtight container to enjoy as a 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

First, place the gelatine sheets in a small bowl of cold water. Allow them to soak for roughly 5 mins, until they are soft. Then, drain them and press out the extra water. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Take the pan off the stove and stir in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Divide the custard into serving pots and place in the refrigerator for several hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is well covered. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then break into pieces into irregular pieces.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the mixture becomes like a glaze. Take off the stove and let it cool a bit.

For assembly, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.