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I firmly believe that the new year calls for a tasty finale. At a time typically filled with dreary weather, a small indulgence is essential. I'm not suggesting dense confections, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. With a casual look, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields more crumble than needed for this dessert. Save the excess in an tightly-closed tub for a handy crispy treat 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

Begin by putting the gelatine sheets in a little dish of cool water. Allow them to soak for roughly 5 mins, until softened. Then, drain them and remove any excess liquid. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Remove from the heat and stir in the prepared gelatine until it is totally melted. Then, mix in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and refrigerate for several hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Remove from the oven, cool entirely, then break it up into irregular pieces.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the syrup thickens like a glaze. Turn off the heat and set aside to cool.

For assembly, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.