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It's my conviction that January isn't complete without a delightful dessert. In a period often characterised by gloomy days, a little sweetness goes a long way. 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 a generous amount of topping for four servings. Save the excess in an airtight container 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. Allow them to soak for about five minutes, until softened. Then, drain them and gently squeeze out remaining moisture. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Turn off the heat and stir in the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and chill in the fridge for at least two hours, until firmly set.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the prepared tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break it up into rough bits.

For the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the syrup thickens like a glaze. Turn off the heat and set aside to cool.

Finally, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.