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I firmly believe that the new year isn't complete without a sweet treat. At a time that can be dreary weather, a small indulgence goes a long way. This isn't about dense confections, but something like this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for this dessert. Keep the leftovers in an sealed jar to enjoy as a crispy treat 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

Begin by putting the gelatine sheets in a ramekin of cold water. Allow them to soak for 5 minutes or so, until they are soft. Afterwards, discard the water and press out the extra water. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Remove from the heat and whisk in the squeezed gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Pour the mixture into serving pots and chill in the fridge for several hours, until firmly set.

Meanwhile, prepare the crumble. Set 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. Stir together thoroughly. Add the melted butter and tahini, then combine well so everything is evenly coated. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then break it up into rough bits.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the mixture becomes a bit sticky. Remove from the heat and let it cool a bit.

To serve, spoon the warm bananas onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.