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I firmly believe that January still deserves a sweet treat. In a period often characterised by dreary weather, a spark of joy goes a long way. Granted, I'm not after decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert hits the spot. With a casual look, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare a generous amount of topping for this dessert. Store the remainder in an airtight container to enjoy as a crispy treat 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

Begin by putting the gelatine sheets in a little dish of cool water. Leave them to soften for 5 minutes or so, until pliable. Next, pour off the water and gently squeeze out any excess liquid. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Take the pan off the stove and stir in the softened gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and chill in the fridge for a couple of hours, until completely set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Combine in a 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 well covered. Pour it onto the baking tray and cook for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then break into pieces into rough bits.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the liquid reduces like a glaze. Turn off the heat and allow to cool slightly.

To serve, spoon the warm bananas on top of the custards. Sprinkle over the tahini crumble and dig in.