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I firmly believe that the new year still deserves a sweet treat. At a time typically filled with grey skies, a spark of joy is essential. This isn't about decadent, heavy desserts, but something like this light yoghurt panna cotta hits the spot. If you glance quickly, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields a generous amount of topping for this dessert. Store the remainder in an airtight container to enjoy as a crunchy snack 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 chilled water. Leave them to soften for roughly 5 mins, until they are soft. Afterwards, discard the water and gently squeeze out the extra water. Put them to one side.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Remove from the heat and add the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Divide the custard into four small glasses and chill in the fridge for at least two hours, until firmly set.

Now for the crumble. Set your 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 prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, allow to cool fully, then crumble it up into irregular pieces.

To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the mixture becomes like a glaze. Take off the stove and let it cool a bit.

To serve, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.