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It's my conviction that January calls for a sweet treat. During a month typically filled with dreary weather, a little sweetness goes a long way. I'm not suggesting dense confections, but a dessert such as this creamy yoghurt-based dessert hits the spot. At first sight, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields a generous amount of topping for this dessert. Store the remainder in an airtight container 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

First, place the gelatine sheets in a small bowl of cool water. Leave them to soften for 5 minutes or so, until softened. Then, drain them and remove the extra water. Set them aside.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Turn off the heat and whisk in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and refrigerate for several hours, until solid.

Meanwhile, prepare the crumble. Preheat your 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. Mix well to combine. Add the melted butter and tahini, then mix thoroughly so everything is well covered. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then crumble it up into rough bits.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the syrup thickens like a glaze. Remove from the heat and let it cool a bit.

To serve, divide the banana mixture on top of the custards. Finish with the tahini crumble and enjoy straight away.