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I firmly believe that January isn't complete without a sweet treat. At a time often characterised by grey skies, a small indulgence can lift spirits. This isn't about decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta is absolutely perfect. If you glance quickly, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have extra crumble mixture for four servings. Store the remainder in an airtight container to enjoy as a crunchy snack later on.

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 chilled water. Leave them to soften for about five minutes, until pliable. Then, drain them and gently squeeze out the extra water. Reserve for later.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Take the pan off the stove and whisk in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Divide the custard into four small glasses and refrigerate for at least two hours, until completely set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Spread the mixture onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break into pieces into irregular pieces.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the liquid reduces like a glaze. Turn off the heat and allow to cool slightly.

For assembly, spoon the warm bananas onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.