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My stance is that January still deserves a delightful dessert. During a month typically filled with grey skies, a small indulgence goes a long way. This isn't about anything overly rich, but something like this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have a generous amount of topping for four servings. Store the remainder in an tightly-closed tub to enjoy as a textured garnish 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 little dish of cold water. Allow them to soak for 5 minutes or so, until softened. Next, pour off the water and remove the extra water. Put them to one side.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Remove from the heat and whisk in the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into serving pots and chill in the fridge for several hours, until firmly set.

Now for the crumble. Heat the 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. Toss to blend. Add the melted butter and tahini, then combine well so everything is nicely mixed. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until golden brown. Remove from the oven, allow to cool fully, then break it up into rough bits.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the syrup thickens a bit sticky. Turn off the heat and set aside to cool.

For assembly, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and dig in.