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It's my conviction that the new year isn't complete without a delightful dessert. During a month that can be grey skies, a little sweetness goes a long way. Granted, I'm not after anything overly rich, but something like this light yoghurt panna cotta hits the spot. With a casual look, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields extra crumble mixture for four servings. Store the remainder in an airtight container as a ready-made 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

Begin by putting 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 press out any excess liquid. Reserve for later.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Turn off the heat and add the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Pour the mixture into serving pots and place in the refrigerator for a couple of hours, until solid.

Meanwhile, prepare 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. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then break it up into rustic chunks.

For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the mixture becomes a bit sticky. Take off the stove and set aside to cool.

For assembly, top each panna cotta over the set panna cottas. Finish with the tahini crumble and serve immediately.