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My stance is that the new year isn't complete without a delightful dessert. In a period that can be dreary weather, a spark of joy goes a long way. I'm not suggesting decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it might be mistaken for a decadent yoghurt bowl.

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 to enjoy as a textured garnish another time.

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

Soak the gelatine sheets in a ramekin of cold water. Leave them to soften for about five minutes, until softened. Next, pour off the water and remove remaining moisture. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Turn off the heat and whisk in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until smooth. Divide the custard into four small glasses and refrigerate for at least two hours, until completely set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a 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 nicely mixed. Spread the mixture onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Remove from the oven, cool entirely, then crumble it up into rough bits.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the mixture becomes a bit sticky. Turn off the heat and allow to cool slightly.

For assembly, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and enjoy straight away.