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It's my conviction that the new year isn't complete without a sweet treat. At a time often characterised by grey skies, a small indulgence is essential. This isn't about anything overly rich, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. At first sight, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare a generous amount of topping for this dessert. Store the remainder in an sealed jar for a handy crispy treat 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 ramekin of cool water. Let them sit for roughly 5 mins, until they are soft. Next, pour off the water and gently squeeze out any excess liquid. Set them aside.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Turn off the heat and stir in the softened gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Divide the custard into serving pots and refrigerate for at least two hours, until solid.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then break it up into rough bits.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the liquid reduces slightly syrupy. Take off the stove and set aside to cool.

For assembly, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and dig in.