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I firmly believe that the new year isn't complete without a sweet treat. In a period often characterised by grey skies, a little sweetness goes a long way. I'm not suggesting dense confections, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it resembles a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields extra crumble mixture for this dessert. Store the remainder in an tightly-closed tub as a ready-made crispy treat for future use.

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 little dish of cool water. Leave them to soften for about five minutes, until softened. Then, drain them and gently squeeze out any excess liquid. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming taking care not to boil. Remove from the heat and add the squeezed gelatine until it is totally melted. Then, mix in the Greek yoghurt until well combined. Pour the mixture into individual ramekins 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. Cover a baking sheet with baking paper. Combine in a 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 evenly coated. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then break into pieces into irregular pieces.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they begin to soften and the mixture becomes slightly syrupy. Take off the stove and let it cool a bit.

To serve, spoon the warm bananas on top of the custards. Finish with the tahini crumble and serve immediately.