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It's my conviction that January isn't complete without a sweet treat. In a period that can be dreary weather, a spark of joy can lift spirits. This isn't about dense confections, but a dessert such as this light yoghurt panna cotta fits the bill perfectly. At first sight, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have more crumble than needed for this dessert. Store the remainder in an tightly-closed tub to enjoy as a crunchy snack 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 ramekin of chilled water. Leave them to soften for roughly 5 mins, until they are soft. Afterwards, discard the water and remove the extra water. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Turn off the heat and stir in the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and chill in the fridge for at least two hours, until completely set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then break into pieces into irregular pieces.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they begin to soften and the syrup thickens slightly syrupy. Turn off the heat and let it cool a bit.

For assembly, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.