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It's my conviction that the new year still deserves a sweet treat. At a time that can be dreary weather, a little sweetness goes a long way. This isn't about decadent, heavy desserts, but something like this light yoghurt panna cotta hits the spot. With a casual look, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields a generous amount of topping for this dessert. Save the excess in an airtight container for a handy textured garnish 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 cool water. Leave them to soften for about five minutes, until they are soft. Next, pour off the water and press out any excess liquid. Set them aside.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Take the pan off the stove and stir in the squeezed gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Divide the custard into serving pots and place in the refrigerator for several hours, until solid.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then crumble it up into rough bits.

For the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the liquid reduces a bit sticky. Remove from the heat and allow to cool slightly.

To serve, spoon the warm bananas on top of the custards. Finish with the tahini crumble and enjoy straight away.