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I firmly believe that the new year calls for a sweet treat. In a period that can be grey skies, a small indulgence can lift spirits. This isn't about decadent, heavy desserts, but something like this refreshing set custard hits the spot. With a casual look, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare a generous amount of topping for four servings. Keep the leftovers in an tightly-closed tub for a handy 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

First, place the gelatine sheets in a little dish of cold water. Leave them to soften for roughly 5 mins, until softened. Then, drain them and press out the extra water. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Turn off the heat and add the prepared gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Spoon the blend into individual ramekins and chill in the fridge for a couple of hours, until solid.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then crumble it up into rough bits.

Next, cook the bananas: using a saucepan, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the syrup thickens a bit sticky. Remove from the heat and let it cool a bit.

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