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I firmly believe that January isn't complete without a tasty finale. During a month that can be gloomy days, a small indulgence is essential. Granted, I'm not after anything overly rich, but something like this light yoghurt panna cotta fits the bill perfectly. With a casual look, it resembles a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare more crumble than needed for four servings. Store the remainder in an tightly-closed tub for a handy textured garnish 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

Begin by putting the gelatine sheets in a little dish of cold water. Let them sit for about five minutes, until softened. Afterwards, discard the water and gently squeeze out the extra water. Set them aside.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Turn off the heat and add the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Divide the custard into four small glasses and refrigerate for several hours, until firmly set.

Meanwhile, prepare the crumble. Preheat 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. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then crumble it up into irregular pieces.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the mixture becomes like a glaze. Remove from the heat and set aside to cool.

For assembly, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.