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It's my conviction that the new year isn't complete without a sweet treat. In a period typically filled with grey skies, a spark of joy can lift spirits. Granted, I'm not after anything overly rich, but something like this light yoghurt panna cotta fits the bill perfectly. With a casual look, it could easily pass for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields more crumble than needed for four servings. Keep the leftovers in an airtight container as a ready-made crispy treat later on.

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 cold water. Let them sit for roughly 5 mins, until pliable. Next, pour off the water and press out any excess liquid. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Take the pan off the stove and whisk in the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Spoon the blend into serving pots and chill in the fridge for several hours, until firmly set.

Meanwhile, prepare the crumble. Heat the 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. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then break into pieces into rustic chunks.

For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the mixture becomes slightly syrupy. Remove from the heat and let it cool a bit.

For assembly, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.