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My stance is that January calls for a sweet treat. During a month typically filled with dreary weather, a little sweetness can lift spirits. This isn't about decadent, heavy desserts, but something like this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare extra crumble mixture for this dessert. Save the excess in an sealed jar to enjoy as a crunchy snack 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 little dish of cool water. Allow them to soak for roughly 5 mins, until pliable. Next, pour off the water and press out remaining moisture. Set them aside.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming taking care not to boil. Turn off the heat and stir in the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into four small glasses and chill in the fridge for several hours, until completely set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then break it up into rustic chunks.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the syrup thickens like a glaze. Turn off the heat and set aside to cool.

For assembly, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and dig in.