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My stance is that January isn't complete without a sweet treat. At a time typically filled with dreary weather, a small indulgence can lift spirits. I'm not suggesting anything overly rich, but the likes of this light yoghurt panna cotta is absolutely perfect. With a casual look, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields more crumble than needed for this dessert. Store the remainder in an airtight container for a handy 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

Soak the gelatine sheets in a small bowl of chilled water. Allow them to soak for roughly 5 mins, until they are soft. Next, pour off the water and press out remaining moisture. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Take the pan off the stove and whisk in the softened gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and chill in the fridge for several hours, until solid.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is well covered. Tip the blend onto the baking tray and bake for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then break it up 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 simmer until they are tender and the mixture becomes slightly syrupy. Turn off the heat and set aside to cool.

Finally, top each panna cotta over the set panna cottas. Finish with the tahini crumble and serve immediately.