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It's my conviction that the new year isn't complete without a tasty finale. At a time typically filled with dreary weather, 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. If you glance quickly, it resembles a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for this dessert. Save the excess in an tightly-closed tub 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 small bowl of chilled water. Let them sit for about five minutes, until softened. Afterwards, discard the water and gently squeeze out remaining moisture. Reserve for later.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot taking care not to boil. Remove from the heat and add the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Spoon the blend into individual ramekins and place in the refrigerator for a couple of hours, until solid.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment 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 combine well so everything is evenly coated. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then crumble it up into rustic chunks.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the mixture becomes a bit sticky. Take off the stove and let it cool a bit.

To serve, top each panna cotta on top of the custards. Finish with the tahini crumble and enjoy straight away.