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I firmly believe that January calls for a tasty finale. In a period often characterised by grey skies, a spark of joy is essential. This isn't about decadent, heavy desserts, but the likes of this light yoghurt panna cotta hits the spot. If you glance quickly, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for the panna cotta. Store the remainder in an airtight container for a handy crispy treat 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

Begin by putting the gelatine sheets in a ramekin of cold water. Leave them to soften for about five minutes, until pliable. Afterwards, discard the water and gently squeeze out the extra water. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Turn off the heat and add the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into four small glasses and refrigerate for at least two hours, until completely set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then break it up into rough bits.

Next, cook the bananas: using a saucepan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the syrup thickens slightly syrupy. Turn off the heat and allow to cool slightly.

Finally, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.