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It's my conviction that January calls for a tasty finale. During a month typically filled with grey skies, a small indulgence goes a long way. Granted, I'm not after anything overly rich, but a dessert such as this light yoghurt panna cotta hits the spot. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have more crumble than needed for the panna cotta. Save the excess in an tightly-closed tub to enjoy as a textured garnish 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

First, place the gelatine sheets in a small bowl of cold water. Let them sit for roughly 5 mins, until softened. Next, pour off the water and press out remaining moisture. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Take the pan off the stove and stir in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Spoon the blend into serving pots and chill in the fridge for several hours, until firmly 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 parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then crumble it up into irregular pieces.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the liquid reduces like a glaze. Take off the stove and set aside to cool.

Finally, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.