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I firmly believe that January still deserves a delightful dessert. In a period typically filled with gloomy days, a spark of joy can lift spirits. I'm not suggesting decadent, heavy desserts, but something like this refreshing set custard is absolutely perfect. With a casual look, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have more crumble than needed for this dessert. Keep the leftovers in an sealed jar as a ready-made crunchy snack 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 small bowl of cool water. Leave them to soften for about five minutes, until softened. Afterwards, discard the water and gently squeeze out the extra water. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Turn off the heat and stir in the squeezed gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until well combined. Divide the custard into serving pots and chill in the fridge for at least two hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then combine well so everything is well covered. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then crumble it up into rough bits.

For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the syrup thickens like a glaze. Remove from the heat and let it cool a bit.

Finally, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.