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It's my conviction that the new year isn't complete without a sweet treat. During a month often characterised by dreary weather, a small indulgence can lift spirits. This isn't about decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert hits the spot. At first sight, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for the panna cotta. Save the excess in an tightly-closed tub for a handy 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 little dish of cold water. Allow them to soak for roughly 5 mins, until they are soft. Then, drain them and press out the extra water. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming taking care not to boil. Remove from the heat and stir in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and refrigerate for several hours, until solid.

While that chills, make the crumble. Preheat your 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. Mix well to combine. Add the melted butter and tahini, then stir until coated so everything is well covered. Tip the blend onto the baking tray and bake for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then crumble it up into irregular pieces.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the syrup thickens like a glaze. Take off the stove and set aside to cool.

For assembly, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.