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It's my conviction that the new year isn't complete without a sweet treat. During a month often characterised by gloomy days, a spark of joy can lift spirits. I'm not suggesting anything overly rich, but something like this light yoghurt panna cotta hits the spot. If you glance quickly, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields a generous amount of topping for the panna cotta. Save the excess in an airtight container to enjoy as a crispy treat another time.

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

Begin by putting the gelatine sheets in a ramekin of cold water. Allow them to soak for roughly 5 mins, until softened. Then, drain them and remove any excess liquid. Set them aside.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Take the pan off the stove and add the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Spoon the blend into four small glasses and chill in the fridge for several hours, until firmly set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is well covered. Spread the mixture onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then break it up into irregular pieces.

Next, cook the bananas: in a small pan, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the mixture becomes slightly syrupy. Take off the stove and let it cool a bit.

For assembly, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and serve immediately.