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It's my conviction that the new year isn't complete without a sweet treat. During a month 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 is absolutely perfect. With a casual look, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare extra crumble mixture for this dessert. Store the remainder in an tightly-closed tub as a ready-made crunchy snack later on.

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 small bowl of cold water. Let them sit for about five minutes, until pliable. Afterwards, discard the water and press out remaining moisture. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until steaming taking care not to boil. Take the pan off the stove and add the softened gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Spoon the blend into individual ramekins and place in the refrigerator for at least two hours, until solid.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the lined sheet and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, let it cool completely, then break it up into rustic chunks.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the mixture becomes like a glaze. Turn off the heat and set aside to cool.

To serve, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and dig in.