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I firmly believe that the new year calls for a sweet treat. In a period often characterised by gloomy days, a small indulgence can lift spirits. Granted, I'm not after dense confections, but the likes of this refreshing set custard is absolutely perfect. If you glance quickly, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare extra crumble mixture for the panna cotta. Store the remainder in an sealed jar to enjoy as a 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

Soak the gelatine sheets in a ramekin of cool water. Let them sit for about five minutes, until softened. Afterwards, discard 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. Remove from the heat and add the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into four small glasses and place in the refrigerator for at least two hours, until completely set.

Now for the crumble. Heat the 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 stir until coated so everything is evenly coated. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, allow to cool fully, then break it up into rough bits.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and cook until they begin to soften and the liquid reduces like a glaze. Take off the stove and let it cool a bit.

To serve, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.