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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 grey skies, a spark of joy can lift spirits. This isn't about anything overly rich, but a dessert such as this light yoghurt panna cotta fits the bill perfectly. At first sight, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Save the excess in an tightly-closed tub as a ready-made crunchy snack 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

Begin by putting the gelatine sheets in a small bowl of cool water. Leave them to soften for about five minutes, until pliable. Next, pour off the water and gently squeeze out any excess liquid. Set them aside.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming taking care not to boil. Turn off the heat and whisk in the prepared gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Spoon the blend 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. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break into pieces into rough bits.

Next, cook the bananas: in a small pan, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they are tender and the mixture becomes a bit sticky. Take off the stove and let it cool a bit.

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