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I firmly believe that the new year isn't complete without a delightful dessert. During a month often characterised by dreary weather, a small indulgence is essential. I'm not suggesting decadent, heavy desserts, but something like this light yoghurt panna cotta hits the spot. At first sight, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Save the excess in an airtight container as a ready-made textured garnish 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

Begin by putting the gelatine sheets in a small bowl of cold water. Leave them to soften for roughly 5 mins, until pliable. Afterwards, discard the water and remove remaining moisture. Put them to one side.

Using a small pot, combine the 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 fully incorporated. Incorporate the Greek yoghurt until smooth. Pour the mixture into serving pots 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. Prepare a tray 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 mix thoroughly so everything is well covered. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then crumble it up into irregular pieces.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the syrup thickens a bit sticky. Remove from the heat and let it cool a bit.

For assembly, top each panna cotta onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.