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I firmly believe that January isn't complete without a delightful dessert. At a time typically filled with grey skies, a small indulgence can lift spirits. Granted, I'm not after anything overly rich, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for four servings. Save the excess in an sealed jar as a ready-made crispy treat 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 ramekin of cool water. Allow them to soak for about five minutes, until softened. Afterwards, discard the water and gently squeeze out the extra water. Put them to one side.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Take the pan off the stove and whisk in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and place in the refrigerator for several hours, until solid.

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. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break it up into rustic chunks.

For the bananas: using a saucepan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the syrup thickens like a glaze. Take off the stove and allow to cool slightly.

Finally, top each panna cotta over the set panna cottas. Finish with the tahini crumble and enjoy straight away.