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I firmly believe that the new year calls for a tasty finale. In a period typically filled with dreary weather, a small indulgence can lift spirits. I'm not suggesting dense confections, but a dessert such as this light yoghurt panna cotta is absolutely perfect. At first sight, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have a generous amount of topping for four servings. Keep the leftovers in an sealed jar to enjoy as a 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 ramekin of chilled water. Let them sit for about five minutes, until pliable. Then, drain them and press out remaining moisture. Reserve for later.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot taking care not to boil. Turn off the heat and stir in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and refrigerate for a couple of hours, until solid.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then break it up into irregular pieces.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the syrup thickens slightly syrupy. Turn off the heat and allow to cool slightly.

For assembly, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and enjoy straight away.