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It's my conviction that the new year isn't complete without a sweet treat. At a time typically filled with gloomy days, a spark of joy goes a long way. Granted, I'm not after anything overly rich, but something like this creamy yoghurt-based dessert is absolutely perfect. At first sight, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have a generous amount of topping for this dessert. Keep the leftovers in an airtight container as a ready-made crispy treat 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

Soak the gelatine sheets in a little dish of chilled water. Let them sit for 5 minutes or so, until softened. Then, drain them and press out any excess liquid. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Remove from the heat and stir in 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. Cover a baking sheet with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then crumble it up into rustic chunks.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the liquid reduces slightly syrupy. Take off the stove and set aside to cool.

Finally, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.