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I firmly believe that January still deserves a delightful dessert. In a period that can be dreary weather, a spark of joy is essential. This isn't about anything overly rich, but something like this light yoghurt panna cotta is absolutely perfect. At first sight, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for the panna cotta. Save the excess in an sealed jar 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

Soak the gelatine sheets in a small bowl of cold water. Let them sit for about five minutes, until softened. Next, pour off the water and remove any excess liquid. Put them to one side.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Remove from the heat and whisk in the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Spoon the blend into individual ramekins and place in the refrigerator for a couple of hours, until completely set.

Meanwhile, prepare the crumble. Preheat 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. Mix well to combine. Add 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. Remove from the oven, cool entirely, then crumble it up into rough bits.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and cook until they begin to soften and the syrup thickens a bit sticky. Remove from the heat and allow to cool slightly.

Finally, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and dig in.