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I firmly believe that the new year isn't complete without a sweet treat. In a period often characterised by grey skies, a small indulgence can lift spirits. I'm not suggesting decadent, heavy desserts, but something like this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it resembles a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have a generous amount of topping for this dessert. Store the remainder in an tightly-closed tub to enjoy as a 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 ramekin of chilled water. Allow them to soak for roughly 5 mins, until they are soft. Next, pour off the water and gently squeeze out the extra water. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until hot taking care not to boil. Remove from the heat and stir in the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Divide the custard into four small glasses and refrigerate for at least two hours, until solid.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Pour it onto the baking tray and cook for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then crumble it up into irregular pieces.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the liquid reduces slightly syrupy. Remove from the heat and allow to cool slightly.

Finally, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.