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It's my conviction that January still deserves a sweet treat. In a period typically filled with grey skies, a small indulgence is essential. I'm not suggesting dense confections, but the likes of this creamy yoghurt-based dessert hits the spot. With a casual look, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare a generous amount of topping for four servings. Store the remainder 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 cool water. Allow them to soak for 5 minutes or so, until pliable. Then, drain them and gently squeeze out the extra water. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Take the pan off the stove and add the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Divide the custard into four small glasses and chill in the fridge for at least two hours, until firmly set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is well covered. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then crumble it up into irregular pieces.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they are tender and the liquid reduces slightly syrupy. Remove from the heat and let it cool a bit.

To serve, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and dig in.