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It's my conviction that the new year calls for a tasty finale. During a month often characterised by dreary weather, a small indulgence goes a long way. Granted, I'm not after anything overly rich, but a dessert such as this creamy yoghurt-based dessert hits the spot. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare more crumble than needed for the panna cotta. Save the excess in an airtight container as a ready-made crunchy snack 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

Begin by putting the gelatine sheets in a ramekin of cool water. Let them sit for about five minutes, until they are soft. Afterwards, discard the water and gently squeeze out the extra water. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Take the pan off the stove and add the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into serving pots and refrigerate for a couple of hours, until solid.

While that chills, make the crumble. Set your 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. Add the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then break into pieces into rough bits.

To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the liquid reduces slightly syrupy. Take off the stove and set aside to cool.

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