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It's my conviction that January isn't complete without a sweet treat. At a time that can be dreary weather, a little sweetness goes a long way. I'm not suggesting anything overly rich, but something like this light yoghurt panna cotta fits the bill perfectly. At first sight, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare a generous amount of topping for this dessert. Save the excess in an tightly-closed tub for a handy crispy treat for future use.

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 small bowl of chilled water. Let them sit for about five minutes, until they are soft. Afterwards, discard the water and gently squeeze out remaining moisture. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Remove from the heat and add the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and chill in the fridge for a couple of hours, until completely set.

Now for the crumble. Heat the 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. 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 place in the oven for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break into pieces into rough bits.

For the bananas: place in a pot, gently heat the honey with two tablespoons of water. Put in the bananas and cook until they begin to soften and the mixture becomes a bit sticky. Turn off the heat and allow to cool slightly.

Finally, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.