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I firmly believe that the new year isn't complete without a delightful dessert. During a month often characterised by grey skies, a small indulgence goes a long way. Granted, I'm not after dense confections, but the likes of this light yoghurt panna cotta hits the spot. With a casual look, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields extra crumble mixture for this dessert. Keep the leftovers in an airtight container to enjoy as a crunchy snack 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 cold water. Leave them to soften for about five minutes, until softened. Then, drain them and remove remaining moisture. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming without letting it boil. Turn off the heat and whisk in the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into four small glasses and place in the refrigerator for at least two hours, until firmly set.

While that chills, make the crumble. Set 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. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then break it up into rustic chunks.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the mixture becomes like a glaze. Turn off the heat and let it cool a bit.

To serve, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.