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It's my conviction that the new year calls for a sweet treat. During a month often characterised by grey skies, a little sweetness goes a long way. Granted, I'm not after decadent, heavy desserts, but a dessert such as this refreshing set custard is absolutely perfect. With a casual look, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have a generous amount of topping for four servings. Save the excess in an tightly-closed tub for a handy 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

Begin by putting the gelatine sheets in a small bowl of chilled water. Allow them to soak for about five minutes, until pliable. Then, drain them and remove remaining moisture. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Remove from the heat and whisk in the squeezed gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into serving pots and chill in the fridge for several hours, until solid.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then break it up into rustic chunks.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the syrup thickens a bit sticky. Turn off the heat and allow to cool slightly.

For assembly, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.