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My stance is that the new year isn't complete without a delightful dessert. At a time that can be grey skies, a small indulgence can lift spirits. I'm not suggesting anything overly rich, but the likes of this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields extra crumble mixture for four servings. Store the remainder in an airtight container as a ready-made 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 small bowl of chilled water. Allow them to soak for 5 minutes or so, until softened. Afterwards, discard the water and press out any excess liquid. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Turn off the heat and add the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into four small glasses and chill in the fridge for at least two hours, until completely set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then stir until coated so everything is well covered. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then break it up into rough bits.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the mixture becomes slightly syrupy. Remove from the heat and let it cool a bit.

To serve, spoon the warm bananas on top of the custards. Sprinkle over the tahini crumble and dig in.