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It's my conviction that the new year still deserves a delightful dessert. During a month typically filled with dreary weather, a spark of joy is essential. I'm not suggesting anything overly rich, but a dessert such as this refreshing set custard fits the bill perfectly. With a casual look, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for the panna cotta. Store the remainder in an airtight container to enjoy as a crispy treat 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 little dish of cold water. Let them sit for roughly 5 mins, until they are soft. Next, pour off the water and press out the extra water. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Take the pan off the stove and whisk in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and refrigerate for several hours, until completely set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the lined sheet and cook for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then crumble it up into rustic chunks.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the mixture becomes a bit sticky. Remove from the heat and allow to cool slightly.

Finally, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.