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I firmly believe that January calls for a sweet treat. During a month often characterised by grey skies, a small indulgence goes a long way. I'm not suggesting decadent, heavy desserts, but something like this creamy yoghurt-based dessert fits the bill perfectly. With a casual look, it resembles a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for this dessert. Keep the leftovers in an sealed jar as a ready-made textured garnish 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 cold water. Allow them to soak for about five minutes, until they are soft. Next, pour off the water and remove any excess liquid. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Take the pan off the stove and add the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into serving pots and place in the refrigerator for several hours, until completely set.

Meanwhile, prepare the crumble. Set 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. Add the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then break into pieces into rough bits.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the syrup thickens slightly syrupy. Turn off the heat and set aside to cool.

For assembly, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and dig in.