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It's my conviction that January isn't complete without a delightful dessert. In a period often characterised by grey skies, a spark of joy is essential. This isn't about decadent, heavy desserts, but something like this creamy yoghurt-based dessert fits the bill perfectly. At first sight, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare extra crumble mixture for this dessert. Save the excess in an airtight container for a handy textured garnish 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 chilled water. Allow them to soak for about five minutes, until they are soft. Then, drain them and remove any excess liquid. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Take the pan off the stove and whisk in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Divide the custard into four small glasses and place in the refrigerator for several hours, until firmly set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Remove from the oven, let it cool completely, then break into pieces into rustic chunks.

To prepare the bananas: in a small pan, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the mixture becomes slightly syrupy. 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.