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It's my conviction that the new year isn't complete without a delightful dessert. During a month that can be grey skies, a small indulgence is essential. Granted, I'm not after dense confections, but the likes of this light yoghurt panna cotta hits the spot. At first sight, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare more crumble than needed for the panna cotta. Store the remainder in an sealed jar as a ready-made crispy treat 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 little dish of cool water. Let them sit for about five minutes, until they are soft. Then, drain them and remove remaining moisture. Set them aside.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming without letting it boil. Take the pan off the stove and whisk in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and place in the refrigerator for several hours, until solid.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then crumble it up into rustic chunks.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and heat until they are tender and the liquid reduces like a glaze. Take off the stove and set aside to cool.

For assembly, spoon the warm bananas over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.