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My stance is that January isn't complete without a sweet treat. In a period typically filled with grey skies, a small indulgence goes a long way. I'm not suggesting anything overly rich, but a dessert such as this light yoghurt panna cotta hits the spot. If you glance quickly, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields more crumble than needed for this dessert. Save the excess in an airtight container to enjoy as a 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 little dish of cold water. Allow them to soak for 5 minutes or so, until pliable. Afterwards, discard the water and gently squeeze out remaining moisture. Reserve for later.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Remove from the heat and whisk in the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Spoon the blend into individual ramekins and refrigerate for several hours, until completely set.

While that chills, make the crumble. Heat the 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. Mix well to combine. Add the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break into pieces into rustic chunks.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the syrup thickens like a glaze. Take off the stove and let it cool a bit.

To serve, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and enjoy straight away.