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My stance is that January still deserves a tasty finale. During a month often characterised by gloomy days, a little sweetness goes a long way. I'm not suggesting anything overly rich, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. At first sight, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare a generous amount of topping for the panna cotta. Store the remainder in an airtight container for a handy 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 chilled water. Allow them to soak for roughly 5 mins, until they are soft. Next, pour off the water and gently squeeze out the extra water. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Turn off the heat and stir in the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into four small glasses and place in the refrigerator for several hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the lined sheet and cook for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then break into pieces into rough bits.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the liquid reduces slightly syrupy. Turn off the heat and let it cool a bit.

For assembly, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.