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I firmly believe that January still deserves a sweet treat. At a time typically filled with grey skies, a spark of joy can lift spirits. This isn't about decadent, heavy desserts, but the likes of this light yoghurt panna cotta fits the bill perfectly. With a casual look, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields extra crumble mixture for the panna cotta. Keep the leftovers in an tightly-closed tub for a handy textured garnish later on.

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 small bowl of cold water. Allow them to soak for 5 minutes or so, until softened. Afterwards, discard the water and gently squeeze out remaining moisture. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Remove from the heat and add the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Spoon the blend into individual ramekins and chill in the fridge for several hours, until solid.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is nicely mixed. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then crumble it up into rough bits.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the mixture becomes a bit sticky. Take off the stove and set aside to cool.

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