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It's my conviction that January isn't complete without a tasty finale. In a period often characterised by dreary weather, a little sweetness is essential. I'm not suggesting anything overly rich, but the likes of this creamy yoghurt-based dessert hits the spot. If you glance quickly, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have a generous amount of topping for the panna cotta. Save the excess in an sealed jar to enjoy as a crunchy snack 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

Begin by putting the gelatine sheets in a little dish of cool water. Allow them to soak for about five minutes, until softened. Then, drain them and press out any excess liquid. Reserve for later.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Take the pan off the stove and add the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Pour the mixture into four small glasses and place in the refrigerator for a couple of hours, until completely set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is nicely mixed. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break into pieces into irregular pieces.

To prepare the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the liquid reduces like a glaze. Turn off the heat and set aside to cool.

For assembly, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.