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My stance is that January still deserves a sweet treat. During a month typically filled with gloomy days, a small indulgence goes a long way. Granted, I'm not after dense confections, but something like this light yoghurt panna cotta hits the spot. At first sight, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields a generous amount of topping for four servings. Keep the leftovers in an sealed jar for a handy crispy treat 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 cold water. Let them sit for 5 minutes or so, until they are soft. Next, pour off the water and remove any excess liquid. 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 taking care not to boil. Turn off the heat and stir in the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and place in the refrigerator for a couple of hours, until completely set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Once baked, cool entirely, then break into pieces into rustic chunks.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the syrup thickens like a glaze. Turn off the heat and allow to cool slightly.

For assembly, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.