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It's my conviction that January calls for a sweet treat. At a time typically filled with gloomy days, a little sweetness goes a long way. This isn't about dense confections, but the likes of this light yoghurt panna cotta fits the bill perfectly. With a casual look, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields a generous amount of topping for the panna cotta. Store the remainder in an tightly-closed tub to enjoy as a crunchy snack another time.

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 chilled water. Let them sit for roughly 5 mins, until they are soft. Next, pour off the water and press out remaining moisture. Reserve for later.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Remove from the heat and add the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Pour the mixture into serving pots and refrigerate for several hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof 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 nicely mixed. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break into pieces into rough bits.

Next, cook the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the mixture becomes like a glaze. Turn off the heat and set aside to cool.

To serve, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.