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I firmly believe that January isn't complete without a tasty finale. In a period often characterised by dreary weather, a spark of joy goes a long way. Granted, I'm not after anything overly rich, but something like this creamy yoghurt-based dessert fits the bill perfectly. At first sight, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields a generous amount of topping for this dessert. Keep the leftovers in an tightly-closed tub to enjoy as a crispy treat 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 little dish of cold water. Allow them to soak for about five minutes, until pliable. Afterwards, discard the water and remove the extra water. Put them to one side.

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. Turn off the heat and whisk in the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and refrigerate for several hours, until firmly set.

Meanwhile, prepare 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 mix thoroughly so everything is evenly coated. Pour it onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break into pieces into rustic chunks.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the mixture becomes like a glaze. Take off the stove and allow to cool slightly.

Finally, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.