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I firmly believe that the new year still deserves a delightful dessert. At a time typically filled with dreary weather, a small indulgence can lift spirits. I'm not suggesting dense confections, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare a generous amount of topping for the panna cotta. Keep the leftovers in an airtight container for a handy crispy treat 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 small bowl of chilled water. Leave them to soften for about five minutes, until pliable. Then, drain them and press out any excess liquid. Set them aside.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Remove from the heat and stir in the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into serving pots and chill in the fridge for several hours, until completely set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is well covered. Spread the mixture onto the prepared 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 rough bits.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Stir in the banana slices and cook until they begin to soften and the liquid reduces slightly syrupy. Take off the stove and let it cool a bit.

To serve, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and enjoy straight away.