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I firmly believe that January calls for a delightful dessert. During a month that can be dreary weather, a small indulgence goes a long way. Granted, I'm not after decadent, heavy desserts, but something like this creamy yoghurt-based dessert hits the spot. At first sight, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields more crumble than needed for this dessert. Store the remainder in an tightly-closed tub as a ready-made 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

Soak the gelatine sheets in a ramekin of cold water. Leave them to soften for 5 minutes or so, until softened. Afterwards, discard the water and remove remaining moisture. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Take the pan off the stove and add the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Pour the mixture into four small glasses and refrigerate for a couple of hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then break into pieces into rough bits.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the mixture becomes like a glaze. Take off the stove and let it cool a bit.

To serve, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.