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It's my conviction that January isn't complete without a sweet treat. During a month that can be dreary weather, a small indulgence is essential. I'm not suggesting decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have more crumble than needed for four servings. Store the remainder in an sealed jar 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

Begin by putting the gelatine sheets in a little dish of cold water. Leave them to soften for 5 minutes or so, until pliable. Next, pour off the water and press out any excess liquid. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Turn off the heat and whisk in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Spoon the blend into serving pots and place in the refrigerator for several hours, until completely set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break it up into rustic chunks.

To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the mixture becomes slightly syrupy. Take off the stove and allow to cool slightly.

To serve, top each panna cotta on top of the custards. Sprinkle over the tahini crumble and dig in.