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It's my conviction that January calls for a tasty finale. At a time often characterised by dreary weather, a small indulgence is essential. I'm not suggesting anything overly rich, but something like 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 this dessert. Store the remainder 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

Soak the gelatine sheets in a little dish of cool water. Let them sit for roughly 5 mins, until softened. Then, drain them and remove the extra water. Reserve for later.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Take the pan off the stove and add the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Divide the custard into individual ramekins and place in the refrigerator for at least two hours, until completely set.

Meanwhile, prepare the crumble. Heat the 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. Mix well to combine. Incorporate the melted butter and tahini, then mix thoroughly so everything is well covered. Pour it onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break into pieces into rustic chunks.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the liquid reduces slightly syrupy. Remove from the heat and set aside to cool.

To serve, spoon the warm bananas on top of the custards. Finish with the tahini crumble and enjoy straight away.