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My stance is that the new year still deserves a tasty finale. At a time that can be grey skies, a small indulgence can lift spirits. I'm not suggesting anything overly rich, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. At first sight, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have more crumble than needed for the panna cotta. Store the remainder in an tightly-closed tub as a ready-made 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 small bowl of cool water. Leave them to soften for about five minutes, until softened. Afterwards, discard the water and gently squeeze out any excess liquid. Put them to one side.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through taking care not to boil. Turn off the heat and stir in the squeezed gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Spoon the blend into four small glasses and place in the refrigerator for several hours, until completely set.

Meanwhile, prepare the crumble. Set 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. Pour in the melted butter and tahini, then combine well 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 break it up into rustic chunks.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the mixture becomes slightly syrupy. Take off the stove and set aside to cool.

To serve, spoon the warm bananas on top of the custards. Sprinkle over the tahini crumble and enjoy straight away.