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My stance is that January still deserves a tasty finale. At a time that can be dreary weather, a small indulgence goes a long way. Granted, I'm not after anything overly rich, but something like this creamy yoghurt-based dessert is absolutely perfect. At first sight, it resembles a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Store the remainder in an airtight container as a ready-made textured garnish 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 small bowl of chilled water. Allow them to soak for about five minutes, until pliable. Next, pour off the water and gently squeeze out remaining moisture. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming taking care not to boil. Take the pan off the stove and stir in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until smooth. Spoon the blend into individual ramekins and place in the refrigerator for at least two hours, until solid.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then break it up into rough bits.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the syrup thickens a bit sticky. Remove from the heat and let it cool a bit.

To serve, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.