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I firmly believe that the new year calls for a delightful dessert. In a period typically filled with dreary weather, a small indulgence can lift spirits. Granted, I'm not after dense confections, but the likes of this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields extra crumble mixture for four servings. Save the excess in an sealed jar for a handy textured garnish 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 little dish of cool water. Let them sit for 5 minutes or so, until they are soft. Next, pour off the water and remove any excess liquid. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Turn off the heat and add the squeezed gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and refrigerate for at least two hours, until completely set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is well covered. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break it up into irregular pieces.

To prepare the bananas: in a small pan, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the liquid reduces a bit sticky. Remove from the heat and allow to cool slightly.

To serve, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.