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My stance is that January calls for a delightful dessert. During a month that can be dreary weather, a small indulgence goes a long way. I'm not suggesting decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert is absolutely perfect. At first sight, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have a generous amount of topping for four servings. Store the remainder in an sealed jar to enjoy as a crunchy snack 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

Soak the gelatine sheets in a little dish of cool water. Allow them to soak 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 hot without letting it boil. Remove from the heat and add the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into serving pots and refrigerate for several hours, until firmly set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break into pieces into irregular pieces.

To prepare the bananas: using a saucepan, combine 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. Remove from the heat and set aside to cool.

For assembly, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.