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My stance is that the new year calls for a sweet treat. In a period often characterised by gloomy days, a spark of joy can lift spirits. This isn't about decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert hits the spot. If you glance quickly, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for the panna cotta. Keep the leftovers in an tightly-closed tub to enjoy as a 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

First, place the gelatine sheets in a ramekin of chilled water. Let them sit for roughly 5 mins, until they are soft. Afterwards, discard the water and remove remaining moisture. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming but not boiling. Turn off the heat and whisk in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into individual ramekins and refrigerate for several hours, until firmly set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is well covered. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then crumble it up into irregular pieces.

To prepare the bananas: using a saucepan, warm 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. Turn off the heat and set aside to cool.

To serve, spoon the warm bananas on top of the custards. Sprinkle over the tahini crumble and enjoy straight away.