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I firmly believe that the new year still deserves a delightful dessert. At a time often characterised by gloomy days, a small indulgence is essential. I'm not suggesting decadent, heavy desserts, but something like this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields extra crumble mixture for four servings. Save the excess in an tightly-closed tub 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 small bowl of cold water. Let them sit for 5 minutes or so, until they are soft. Next, pour off the water and gently squeeze out remaining moisture. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming taking care not to boil. Turn off the heat and stir in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Divide the custard into individual ramekins and refrigerate for at least two hours, until solid.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large 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 well covered. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then break it up into rustic chunks.

Next, cook the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the mixture becomes like a glaze. Take off the stove and let it cool a bit.

Finally, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.