Benjamina Ebuehi’s recipe for yoghurt panna cotta with banana and tahini crumble

Benjamina Ebuehi’s yoghurt panna cotta with banana and tahini crumble. Photograph: Rita Platts/The Guardian. Food styling: Aya Nishimura. Prop styling: Florence Blair. Food styling assistant: Isobel Clarke.

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.

Yoghurt panna cotta with banana and tahini crumble