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My stance is that the new year still deserves a sweet treat. At a time often characterised by dreary weather, a little sweetness can lift spirits. I'm not suggesting anything overly rich, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. At first sight, it resembles a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for four servings. Store the remainder in an tightly-closed tub for a handy textured garnish 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 little dish of chilled water. Allow them to soak for roughly 5 mins, until they are soft. Then, drain them and press out remaining moisture. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Remove from the heat and whisk in the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Pour the mixture into four small glasses and chill in the fridge for several hours, until solid.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment 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. Pour it onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then crumble it up into rough bits.

To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the liquid reduces like a glaze. Take off the stove and let it cool a bit.

To serve, spoon the warm bananas over the set panna cottas. Add a generous topping of the tahini crumble and dig in.