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My stance is that the new year isn't complete without a delightful dessert. At a time typically filled with dreary weather, a small indulgence is essential. Granted, I'm not after anything overly rich, but something like this creamy yoghurt-based dessert hits the spot. If you glance quickly, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for four servings. Store the remainder in an tightly-closed tub for a handy 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

Soak the gelatine sheets in a little dish of cold water. Allow them to soak for roughly 5 mins, until pliable. Then, drain them and remove remaining moisture. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Remove from the heat and whisk in the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until well combined. Divide the custard into individual ramekins and chill in the fridge for at least two hours, until completely set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then break it up into irregular pieces.

Next, cook the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the liquid reduces like a glaze. Take off the stove and allow to cool slightly.

For assembly, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and dig in.