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I firmly believe that the new year isn't complete without a tasty finale. In a period that can be gloomy days, a small indulgence is essential. This isn't about anything overly rich, but a dessert such as this light yoghurt panna cotta is absolutely perfect. With a casual look, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare more crumble than needed for this dessert. Save the excess in an airtight container as a ready-made 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

First, place the gelatine sheets in a ramekin of cold water. Allow them to soak for 5 minutes or so, until softened. Afterwards, discard the water and gently squeeze out any excess liquid. Set them aside.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Remove from the heat and stir in the squeezed gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into individual ramekins and chill in the fridge for several hours, until solid.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. 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. Once baked, allow to cool fully, then crumble it up into irregular pieces.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the syrup thickens slightly syrupy. Remove from the heat and set aside to cool.

For assembly, top each panna cotta onto the chilled desserts. Finish with the tahini crumble and dig in.