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I firmly believe that the new year isn't complete without a tasty finale. At a time that can be grey skies, a small indulgence goes a long way. Granted, I'm not after anything overly rich, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. With a casual look, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields a generous amount of topping for the panna cotta. Keep the leftovers 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

First, place the gelatine sheets in a ramekin of cold water. Allow them to soak for about five minutes, until pliable. Next, pour off the water and remove any excess liquid. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming without letting it boil. Remove from the heat and whisk in the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Spoon the blend into serving pots and chill in the fridge for at least two hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Tip the blend onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break into pieces into irregular pieces.

Next, cook the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the liquid reduces slightly syrupy. Turn off the heat and set aside to cool.

For assembly, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.