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I firmly believe that the new year still deserves a tasty finale. In a period that can be gloomy days, a little sweetness is essential. This isn't about decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert hits the spot. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have more crumble than needed for this dessert. Save the excess in an airtight container as a ready-made textured garnish 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

Soak the gelatine sheets in a ramekin of cool water. Allow them to soak for about five minutes, until pliable. Next, pour off the water and remove the extra water. Reserve for later.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Remove from the heat and add the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into four small glasses and place in the refrigerator for at least two hours, until completely 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. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the baking tray and cook for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then crumble it up into rustic chunks.

Next, cook the bananas: in a small pan, 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. Remove from the heat and let it cool a bit.

For assembly, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.