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I firmly believe that January calls for a sweet treat. At a time typically filled with gloomy days, a spark of joy can lift spirits. Granted, I'm not after anything overly rich, but a dessert such as this light yoghurt panna cotta hits the spot. If you glance quickly, it resembles a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare more crumble than needed for four servings. Keep the leftovers in an airtight container for a handy crispy treat 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

First, place the gelatine sheets in a small bowl of chilled water. Allow them to soak for 5 minutes or so, until pliable. Next, pour off the water and gently squeeze out any excess liquid. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Turn off the heat and stir in the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Pour the mixture into individual ramekins and refrigerate for at least two hours, until solid.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then crumble it up into rustic chunks.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the syrup thickens slightly syrupy. Turn off the heat and allow to cool slightly.

To serve, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and enjoy straight away.