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My stance is that the new year still deserves a tasty finale. At a time typically filled with dreary weather, a small indulgence can lift spirits. This isn't about dense confections, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. At first sight, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields a generous amount of topping for the panna cotta. Store the remainder in an sealed jar to enjoy as a crunchy snack 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 small bowl of chilled water. Let them sit for 5 minutes or so, until softened. Next, pour off the water and remove any excess liquid. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently 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. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into serving pots and chill in the fridge for a couple of hours, until completely set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is well covered. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break into pieces into irregular pieces.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the syrup thickens a bit sticky. Take off the stove and allow to cool slightly.

For assembly, top each panna cotta on top of the custards. Finish with the tahini crumble and dig in.