"I'm of the opinion that we still need dessert in January. In a month that's typically grey, dreary and ridiculously long, it's the little things that spark joy. Granted, I'm not necessarily reaching for anything too rich or heavy, but when I'm craving a bit of sweetness, the likes of this yoghurt panna cotta really hit the spot. If you squint, it could easily be mistaken for a fun breakfast pot."
"Put the gelatine in a small bowl of cold water, leave to soak for five minutes, until softened, then drain, squeeze out any excess water and set aside. Put the cream, honey, vanilla and salt in a small pan and heat gently until hot, but not boiling. Off the heat, stir in the squeezed gelatine until completely dissolved. Whisk in the yoghurt, then pour the mixture into four small glasses or ramekins, and chill in the fridge for a couple of hours, until set."
Yoghurt panna cotta is prepared by softening gelatine sheets in cold water, heating whipping cream with honey, vanilla and salt, dissolving the gelatine off the heat, and whisking in Greek yoghurt before chilling in glasses until set. The tahini crumble combines jumbo oats, plain flour, light brown sugar, sesame seeds, cinnamon, salt, melted butter and tahini, is baked until well browned, cooled and broken into rough pieces. Bananas are cooked in honey and water until softened and syrupy, then cooled. The crumble yields leftovers suitable for storing airtight as a crunchy snack. Prep time is five minutes; chill two hours, cook fifty.
Read at www.theguardian.com
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