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My stance is that January calls for a tasty finale. During a month typically filled with grey skies, a little sweetness goes a long way. Granted, I'm not after decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert hits the spot. If you glance quickly, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have extra crumble mixture for the panna cotta. Save the excess in an sealed jar as a ready-made crunchy snack for future use.

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 chilled water. Let them sit for 5 minutes or so, until pliable. Afterwards, discard the water and remove remaining moisture. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Take the pan off the stove and add the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into serving pots and chill in the fridge for a couple of hours, until completely set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. In a mixing 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. 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 it up into rough bits.

Next, cook the bananas: in a small pan, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the mixture becomes slightly syrupy. Turn off 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.