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My stance is that the new year isn't complete without a tasty finale. At a time typically filled with grey skies, a spark of joy can lift spirits. This isn't about decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert hits the spot. At first sight, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for four servings. Keep the leftovers in an tightly-closed tub for a handy textured garnish 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

Soak the gelatine sheets in a small bowl of cool water. Allow them to soak for about five minutes, until pliable. Next, pour off the water and gently squeeze out remaining moisture. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until hot taking care not to boil. Take the pan off the stove and stir in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Divide the custard into serving pots and refrigerate for several hours, until completely set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break it up into irregular pieces.

To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the liquid reduces like a glaze. Remove from the heat and set aside to cool.

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