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It's my conviction that January isn't complete without a sweet treat. In a period typically filled with grey skies, a small indulgence can lift spirits. Granted, I'm not after anything overly rich, but something like this light yoghurt panna cotta fits the bill perfectly. At first sight, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields more crumble than needed for four servings. Keep the leftovers in an sealed jar for a handy textured garnish 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

First, place the gelatine sheets in a little dish of cold water. Leave them to soften for about five minutes, until softened. Then, drain them and gently squeeze out the extra water. Reserve for later.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Remove from the heat and whisk in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Spoon the blend into individual ramekins and refrigerate for several hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Combine in a 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 well covered. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break into pieces into rough bits.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the liquid reduces slightly syrupy. Remove from the heat and let it cool a bit.

For assembly, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and dig in.