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My stance is that the new year isn't complete without a sweet treat. At a time often characterised by gloomy days, a spark of joy can lift spirits. I'm not suggesting anything overly rich, but the likes of this light yoghurt panna cotta fits the bill perfectly. With a casual look, it resembles a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have extra crumble mixture for four servings. Save the excess in an airtight container as a ready-made 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

Soak the gelatine sheets in a ramekin of cold water. Leave them to soften for roughly 5 mins, until pliable. Then, drain them and press out remaining moisture. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Remove from the heat and stir in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Divide the custard into serving pots and chill in the fridge for at least two hours, until solid.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then stir until coated so everything is evenly coated. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Remove from the oven, allow to cool fully, then crumble it up into rustic chunks.

To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the mixture becomes slightly syrupy. Remove from the heat and allow to cool slightly.

For assembly, divide the banana mixture on top of the custards. Finish with the tahini crumble and dig in.