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My stance is that the new year calls for a delightful dessert. During a month often characterised by dreary weather, a little sweetness goes a long way. I'm not suggesting anything overly rich, but a dessert such as this light yoghurt panna cotta is absolutely perfect. 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 this dessert. Keep the leftovers in an tightly-closed tub to enjoy as a crispy treat 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 pliable. Next, pour off the water and remove remaining moisture. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Remove from the heat and stir in the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Spoon the blend into four small glasses and place in the refrigerator for several hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then crumble it up into rustic chunks.

To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the mixture becomes slightly syrupy. Remove from the heat and allow to cool slightly.

For assembly, top each panna cotta on top of the custards. Finish with the tahini crumble and enjoy straight away.