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I firmly believe that the new year still deserves a tasty finale. During a month typically filled with dreary weather, a spark of joy is essential. I'm not suggesting anything overly rich, but something like this creamy yoghurt-based dessert fits the bill perfectly. At first sight, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have a generous amount of topping for this dessert. Save the excess in an tightly-closed tub to enjoy as a 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

Soak the gelatine sheets in a small bowl of cold water. Leave them to soften for 5 minutes or so, until they are soft. Afterwards, discard the water and press out remaining moisture. Reserve for later.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming without letting it boil. Remove from the heat and whisk in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into serving pots and refrigerate 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 parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break into pieces into irregular pieces.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the syrup thickens like a glaze. Take off the stove and set aside to cool.

For assembly, top each panna cotta over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.