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My stance is that January isn't complete without a delightful dessert. In a period that can be gloomy days, a small indulgence goes a long way. I'm not suggesting dense confections, but a dessert such as this light yoghurt panna cotta fits the bill perfectly. At first sight, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields more crumble than needed for the panna cotta. Store the remainder in an airtight container for a handy crispy treat 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 little dish of cold water. Allow them to soak for roughly 5 mins, until pliable. Next, pour off the water and press out remaining moisture. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Remove from the heat and stir in the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into serving pots and place in the refrigerator for several hours, until completely set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then break it up into rough bits.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the liquid reduces slightly syrupy. Turn off the heat and allow to cool slightly.

For assembly, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and dig in.