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It's my conviction that the new year isn't complete without a delightful dessert. In a period that can be gloomy days, a spark of joy is essential. I'm not suggesting decadent, heavy desserts, but something like this refreshing set custard is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare more crumble than needed for this dessert. Store the remainder in an airtight container for a handy 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 little dish of cool water. Let them sit for roughly 5 mins, until pliable. Afterwards, discard the water and press out the extra water. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Turn off the heat and add the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt thoroughly. Pour the mixture into serving pots and chill in the fridge for several hours, until solid.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is evenly coated. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break into pieces into rough bits.

Next, cook the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the syrup thickens slightly syrupy. Turn off the heat and set aside to cool.

To serve, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.