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My stance is that January still deserves a sweet treat. In a period typically filled with gloomy days, a spark of joy is essential. I'm not suggesting dense confections, but a dessert such as this light yoghurt panna cotta is absolutely perfect. If you glance quickly, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields more crumble than needed 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 little dish of cool water. Leave them to soften for 5 minutes or so, until pliable. Afterwards, discard the water and gently squeeze out remaining moisture. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Turn off the heat and add the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and place in the refrigerator for several hours, until firmly set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large 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. Spread the mixture onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break into pieces into irregular pieces.

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 begin to soften and the syrup thickens like a glaze. Turn off the heat and set aside to cool.

For assembly, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.