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It's my conviction that January still deserves a delightful dessert. At a time typically filled with grey skies, a spark of joy is essential. Granted, I'm not after decadent, heavy desserts, but the likes of this light yoghurt panna cotta hits the spot. With a casual look, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare more crumble than needed for four servings. Save the excess in an airtight container for a handy 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

Begin by putting the gelatine sheets in a little dish of chilled water. Allow them to soak for about five minutes, until they are soft. Afterwards, discard the water and press out the extra water. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Take the pan off the stove and add the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Divide the custard into serving pots and place in the refrigerator for several hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is well covered. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then break into pieces into rustic chunks.

To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the liquid reduces a bit sticky. Take off the stove and let it cool a bit.

Finally, divide the banana mixture on top of the custards. Finish with the tahini crumble and serve immediately.