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It's my conviction that January still deserves a tasty finale. During a month typically filled with gloomy days, a small indulgence goes a long way. This isn't about decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert hits the spot. At first sight, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare a generous amount of topping for four servings. Save the excess in an sealed jar to enjoy as a textured garnish another time.

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 ramekin of chilled water. Allow them to soak for 5 minutes or so, until pliable. Afterwards, discard the water and remove any excess liquid. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Take the pan off the stove and add the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and chill in the fridge for a couple of hours, until firmly set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Combine in a 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 well covered. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then break into pieces into rustic chunks.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the mixture becomes a bit sticky. Take off the stove and allow to cool slightly.

To serve, top each panna cotta over the set panna cottas. Finish with the tahini crumble and enjoy straight away.