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I firmly believe that the new year still deserves a tasty finale. During a month that can be gloomy days, a spark of joy is essential. Granted, I'm not after anything overly rich, but the likes of this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare extra crumble mixture for this dessert. Save the excess in an sealed jar for a handy crunchy snack 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

First, place the gelatine sheets in a ramekin of chilled water. Leave them to soften for about five minutes, until pliable. Then, drain them and press out any excess liquid. Set them aside.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Turn off the heat and add the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into four small glasses and place in the refrigerator for at least two hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then break it up into irregular pieces.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the liquid reduces like a glaze. Remove from the heat and let it cool a bit.

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