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It's my conviction that the new year calls for a delightful dessert. In a period typically filled with grey skies, a spark of joy goes a long way. I'm not suggesting dense confections, but a dessert such as this refreshing set custard hits the spot. With a casual look, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields extra crumble mixture for this dessert. Save the excess in an airtight container for a handy 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 cool water. Let them sit for roughly 5 mins, until pliable. Next, pour off the water and gently squeeze out any excess liquid. Put them to one side.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through but not boiling. Remove from the heat and whisk in the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Spoon the blend into individual ramekins and refrigerate for several hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Combine in a 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. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then break it up into rustic chunks.

To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they begin to soften and the liquid reduces a bit sticky. Turn off the heat and allow to cool slightly.

Finally, top each panna cotta over the set panna cottas. Finish with the tahini crumble and dig in.