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I firmly believe that January still deserves a delightful dessert. In a period typically filled with grey skies, a small indulgence can lift spirits. Granted, I'm not after dense confections, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. With a casual look, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have more crumble than needed for the panna cotta. Save the excess in an airtight container for a handy 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

First, place the gelatine sheets in a ramekin of cool water. Leave them to soften for about five minutes, until softened. Then, drain them and remove the extra water. Set them aside.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Remove from the heat and add the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into serving pots and chill in the fridge for at least two hours, until firmly set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Combine in a 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 well covered. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then crumble it up into rough bits.

For the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the liquid reduces like a glaze. Take off the stove and let it cool a bit.

Finally, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and dig in.