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I firmly believe that the new year still deserves a tasty finale. In a period that can be dreary weather, a spark of joy goes a long way. This isn't about dense confections, but a dessert such as this refreshing set custard fits the bill perfectly. If you glance quickly, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for the panna cotta. Keep the leftovers in an sealed jar for a handy crunchy snack 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. Let them sit for about five minutes, until they are soft. Next, pour off the water and remove any excess liquid. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Take the pan off the stove and whisk in the prepared gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Divide the custard into serving pots and refrigerate for several hours, until completely set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then crumble it up into rustic chunks.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the syrup thickens a bit sticky. Turn off the heat and allow to cool slightly.

For assembly, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.