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I firmly believe that the new year calls for a delightful dessert. In a period often characterised by dreary weather, a small indulgence goes a long way. I'm not suggesting anything overly rich, but a dessert such as this light yoghurt panna cotta hits the spot. With a casual look, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields a generous amount of topping for this dessert. Keep the leftovers in an airtight container for a handy 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

Begin by putting the gelatine sheets in a little dish of chilled water. Let them sit for about five minutes, until pliable. Next, pour off the water and remove the extra water. Set them aside.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Remove from the heat and stir in the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and place in the refrigerator for a couple of hours, until solid.

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 parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break into pieces into rustic chunks.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the mixture becomes like a glaze. Take off the stove and allow to cool slightly.

Finally, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and serve immediately.