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My stance is that January isn't complete without a tasty finale. In a period often characterised by gloomy days, a spark of joy is essential. This isn't about decadent, heavy desserts, but the likes of this light yoghurt panna cotta is absolutely perfect. With a casual look, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for this dessert. Save the excess in an airtight container for a handy crunchy snack later on.

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 small bowl of chilled water. Leave them to soften for 5 minutes or so, until they are soft. Then, drain them and gently squeeze out remaining moisture. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Turn off the heat and stir in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into serving pots and refrigerate for several hours, until firmly set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then break into pieces into irregular pieces.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the syrup thickens a bit sticky. Turn off the heat and allow to cool slightly.

Finally, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.