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It's my conviction that January calls for a delightful dessert. In a period often characterised by dreary weather, a spark of joy is essential. Granted, I'm not after decadent, heavy desserts, but something like this light yoghurt panna cotta fits the bill perfectly. At first sight, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for this dessert. Store the remainder in an sealed jar to enjoy as a textured garnish 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 ramekin of cold water. Allow them to soak for 5 minutes or so, until they are soft. Next, pour off the water and gently squeeze out any excess liquid. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Turn off the heat and add the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into serving pots and place in the refrigerator for at least two hours, until solid.

While that chills, make the crumble. Heat the 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. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Remove from the oven, allow to cool fully, then break into pieces into rustic chunks.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the syrup thickens a bit sticky. Turn off the heat and allow to cool slightly.

For assembly, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.