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My stance is that the new year isn't complete without a delightful dessert. In a period often characterised by gloomy days, a small indulgence goes a long way. This isn't about anything overly rich, but the likes of this refreshing set custard hits the spot. With a casual look, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields more crumble than needed for this dessert. Save the excess in an airtight container to enjoy as a crunchy snack another time.

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 5 minutes or so, until pliable. Then, drain them and remove the extra water. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Turn off the heat and stir in the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Divide the custard into serving pots and refrigerate for a couple of hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then combine well so everything is well covered. Pour it onto the lined sheet and bake for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then break it up into rough bits.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the mixture becomes like a glaze. Remove from the heat and set aside to cool.

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