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My stance is that January calls for a tasty finale. During a month that can be gloomy days, a little sweetness is essential. This isn't about 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 decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare extra crumble mixture for the panna cotta. Store the remainder in an airtight container 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

Begin by putting the gelatine sheets in a ramekin of cold water. Let them sit for about five minutes, until they are soft. Afterwards, discard the water and press out remaining moisture. Set them aside.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Turn off the heat and add the softened gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Spoon the blend 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 parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break it up into irregular pieces.

For the bananas: in a small pan, 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. Remove from the heat and let it cool a bit.

To serve, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.