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It's my conviction that January still deserves a sweet treat. During a month often characterised by gloomy days, a spark of joy can lift spirits. Granted, I'm not after dense confections, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields more crumble than needed for four servings. Save the excess in an tightly-closed tub as a ready-made textured garnish 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

Begin by putting the gelatine sheets in a ramekin of chilled water. Let them sit for about five minutes, until they are soft. Next, pour off the water and press out any excess liquid. Set them aside.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Remove from the heat and add the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Divide the custard into individual ramekins and chill in the fridge for at least two hours, until solid.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then crumble it up into irregular pieces.

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

To serve, spoon the warm bananas onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.