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I firmly believe that the new year isn't complete without a sweet treat. During a month often characterised by 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. At first sight, it resembles a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields extra crumble mixture for the panna cotta. Save the excess in an sealed jar for a handy 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

Soak the gelatine sheets in a ramekin of cool water. Let them sit for 5 minutes or so, until pliable. Then, drain them and press out the extra water. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Take the pan off the stove and stir in the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Spoon the blend into serving pots and refrigerate for at least two hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Using a large 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. Tip the blend onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then break it up into irregular pieces.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the syrup thickens like a glaze. Take off the stove and allow to cool slightly.

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