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My stance is that January isn't complete without a tasty finale. During a month that can be grey skies, a little sweetness is essential. This isn't about decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have a generous amount of topping for the panna cotta. Keep the leftovers in an tightly-closed tub to enjoy as a 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 small bowl of cold water. Allow them to soak for 5 minutes or so, until pliable. Afterwards, discard the water and remove remaining moisture. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming taking care not to boil. Turn off the heat and whisk in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into four small glasses and chill in the fridge for at least two hours, until solid.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large 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 well covered. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then crumble it up into irregular pieces.

Next, cook the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the syrup thickens a bit sticky. Turn off the heat and let it cool a bit.

To serve, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.