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It's my conviction that the new year still deserves a delightful dessert. During a month often characterised by dreary weather, a spark of joy goes a long way. Granted, I'm not after decadent, heavy desserts, but something like this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields more crumble than needed for the panna cotta. Save the excess in an tightly-closed tub to enjoy as a textured garnish 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

Soak the gelatine sheets in a small bowl of chilled water. Allow them to soak for roughly 5 mins, until pliable. Next, pour off the water and gently squeeze out remaining moisture. Put them to one side.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Take the pan off the stove and stir in the softened gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Divide the custard into serving pots and chill in the fridge for at least two hours, until solid.

Now for the crumble. Heat the 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. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then break into pieces into rustic chunks.

Next, cook the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the syrup thickens like a glaze. Turn off the heat and allow to cool slightly.

For assembly, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.