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My stance is that the new year calls for a sweet treat. In a period that can be dreary weather, a little sweetness goes a long way. This isn't about decadent, heavy desserts, but a dessert such as this creamy yoghurt-based dessert hits the spot. If you glance quickly, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare a generous amount of topping for this dessert. Keep the leftovers in an tightly-closed tub as a ready-made crunchy snack 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 little dish of cold water. Allow them to soak for roughly 5 mins, until softened. Then, drain them and remove remaining moisture. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Take the pan off the stove and stir in the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Pour the mixture into serving pots and chill in the fridge for several hours, until firmly set.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in 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 crisp and coloured. Remove from the oven, allow to cool fully, then break it up into rough bits.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the mixture becomes a bit sticky. Remove from the heat and allow to cool slightly.

To serve, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.