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My stance is that January isn't complete without a tasty finale. During a month typically filled with grey skies, a little sweetness is essential. Granted, I'm not after dense confections, but something like this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have more crumble than needed for this dessert. 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. Then, drain them and press out remaining moisture. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Remove from the heat and stir in the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into four small glasses and refrigerate for a couple of hours, until completely set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then crumble it up into irregular pieces.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the syrup thickens like a glaze. Take off the stove and allow to cool slightly.

To serve, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.