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I firmly believe that the new year still deserves a delightful dessert. At a time often characterised by grey skies, a spark of joy can lift spirits. This isn't about decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta is absolutely perfect. If you glance quickly, it resembles a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Store the remainder in an sealed jar 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

First, place the gelatine sheets in a little dish of cold water. Let them sit for about five minutes, until they are soft. Then, drain them and gently squeeze out remaining moisture. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Turn off the heat and whisk in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Pour the mixture into individual ramekins and chill in the fridge for at least two hours, until firmly set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then crumble 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 heat until they begin to soften and the liquid reduces slightly syrupy. Remove from the heat and allow to cool slightly.

To serve, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.