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I firmly believe that January isn't complete without a sweet treat. In a period that can be dreary weather, a spark of joy can lift spirits. Granted, I'm not after decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta fits the bill perfectly. If you glance quickly, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields extra crumble mixture for four servings. Save the excess 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 little dish of cool water. Let them sit for roughly 5 mins, until pliable. Next, pour off the water and remove 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 hot but not boiling. Turn off the heat and whisk in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Pour the mixture into individual ramekins and place in the refrigerator for a couple of hours, until completely set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then break it up into rough bits.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the syrup thickens like a glaze. Remove from the heat and let it cool a bit.

Finally, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.