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I firmly believe that the new year calls for a tasty finale. In a period typically filled with grey skies, a little sweetness can lift spirits. I'm not suggesting dense confections, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. At first sight, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare a generous amount of topping for the panna cotta. Save the excess in an sealed jar for a handy 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

Begin by putting the gelatine sheets in a ramekin of cool water. Leave them to soften for 5 minutes or so, until they are soft. Then, drain them and gently squeeze out remaining moisture. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Take the pan off the stove and stir in the softened 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 at least two hours, until solid.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, cool entirely, then crumble it up into rough bits.

For the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and cook until they begin to soften and the mixture becomes slightly syrupy. Turn off the heat and set aside to cool.

Finally, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.