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I firmly believe that the new year isn't complete without a tasty finale. At a time typically filled with gloomy days, a little sweetness goes a long way. Granted, I'm not after decadent, heavy desserts, but the likes of this refreshing set custard is absolutely perfect. At first sight, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields more crumble than needed for the panna cotta. Store the remainder in an tightly-closed tub as a ready-made crispy treat 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

First, place the gelatine sheets in a ramekin of cool water. Let them sit for 5 minutes or so, until they are soft. Then, drain them and gently squeeze out remaining moisture. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Turn off the heat and add the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Divide the custard into serving pots and place in the refrigerator for at least two hours, until completely set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the lined sheet and cook for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break it up into rough bits.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the liquid reduces slightly syrupy. Turn off the heat and allow to cool slightly.

Finally, spoon the warm bananas on top of the custards. Finish with the tahini crumble and enjoy straight away.