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My stance is that January still deserves a tasty finale. In a period often characterised by dreary weather, a spark of joy goes a long way. I'm not suggesting dense confections, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. With a casual look, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare more crumble than needed for this dessert. Keep the leftovers in an sealed jar as a ready-made 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

Soak the gelatine sheets in a little dish of chilled water. Leave them to soften for 5 minutes or so, until they are soft. Then, drain them and press out any excess liquid. Set them aside.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until steaming but not boiling. Turn off the heat and add the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into individual ramekins and refrigerate for a couple of hours, until completely set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then break into pieces into irregular pieces.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the mixture becomes like a glaze. Remove from the heat and set aside to cool.

To serve, top each panna cotta over the set panna cottas. Finish with the tahini crumble and enjoy straight away.