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It's my conviction that the new year calls for a delightful dessert. In a period often characterised by dreary weather, a spark of joy can lift spirits. Granted, I'm not after anything overly rich, but a dessert such as this refreshing set custard is absolutely perfect. At first sight, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for the panna cotta. Keep the leftovers in an airtight container to enjoy as a crispy treat later on.

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 ramekin of cold water. Allow them to soak for about five minutes, until softened. Next, pour off the water and gently squeeze out remaining moisture. Reserve for later.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Take the pan off the stove and stir in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt until smooth. Pour the mixture into four small glasses and place in the refrigerator for at least two hours, until firmly set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then crumble it up into rough bits.

To prepare the bananas: in a small pan, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the syrup thickens a bit sticky. Turn off the heat and allow to cool slightly.

To serve, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.